Rinse and drain soya chunks. Then, boil them in salted water for about 5 minutes. To know more, swipe up!

Drain and rinse well with fresh water.

Press and squeeze soya chunks well to remove all the extra water. Keep aside.

Heat coconut oil in a pan. Add finely chopped onions and sauté on medium-low to medium heat till light golden.

Continue to sauté till onions start to caramelize and turn golden. Reduce heat to low.

Add ginger-garlic paste. To know more, swipe up!

Mix and sauté on low heat for a few seconds or till the raw aroma is gone.

Next, add finely chopped tomatoes.

Mix and sauté on low to medium-low heat till tomatoes soften, become pulpy and the oil releases from the sides.

Add spice powders, mix and sauté on low heat for 1 to 2 minutes. To know the spice list, swipe up!

Add soya chunks, chopped coriander leaves and chopped mint leaves.

Mix and season with salt.

Next, add water.

Stir, cover and cook on medium heat for 10 minutes.

Switch off heat, add coconut milk. This is optional. To know more, swipe up!

Mix very well. Put on stovetop and simmer on low heat till the gravy is hot. Switch off the heat. Do not boil as then the coconut milk can curdle.

If adding coconut milk, then you can temper the curry too. Heat coconut oil in a small pan. Add sliced green chilies and fry for a few seconds.

Add curry leaves and fry till the leaves turn crisp. Stir well.

Add the tempering in the soya chunks curry and mix well.

Serve soya chunks curry hot or warm with roti, paratha or steamed rice. For more recipes, visit vegrecipesofindia.com