As the name says, it is a delicious spicy preparation that tastes brilliant when served with hot steamed rice and even with phulkas or Kerala parathas. Soybean chunks in coconut milk curry is a quick-to-cook recipe ready in 30 minutes. Soybean chunks can be boiled and stored ahead and just sauté it in spices and coconut milk. This recipe is an ideal menu to cook for all you working ladies out there. Not only this curry is super yum, but you all know that it’s highly nutritious too. When I prepared this curry at home, I was bit dubious if my family would like or not, especially my kids. But, to my surprise, they loved it so much that they were absolutely engorged in relishing it 🙂
Do try it and am sure you all will love..let’s go through how I made it…
Here are some more recipes in made using coconut milk:
2 cups, soybean chunks, boiled and squeezed well
2 nos, medium sized tomatoes, finely sliced
1 nos, medium sized onion, finely chopped
2 to 3 nos, green chillies, slit
1 teaspoon, ginger paste
1 teaspoon, garlic paste
1 teaspoon, cumin seeds
1 sprig, curry leaves
1/2 teaspoon, haldi(turmeric) powder
1 and half a teaspoon, red chilli powder
1 teaspoon, coriander powder
1 teaspoon, curry powder
100 ml, coconut milk
2 tablespoon, oil
Salt to taste
In a pan or kadhai, heat oil.
Add cumin, curry leaves and green chillies. Fry them for few seconds.
Add onions and fry for a minute.
Add ginger and garlic pastes, saute for another minute.
Add sliced tomatoes and saute for 2 minutes on high heat.
Add coriander powder, red chilli powder and haldi powder, mix well. Cook for half a minute.
Add soya chunks and saute in the masala for 2 to 3 minutes.
Add 1 and half a cup of water, salt and curry powder. Mix well. Cook for 2 to 3 minutes.
Add coconut milk and cook for another 2 minutes. You can adjust the consistency of the gravy as per the preference
Dish out and garnish with chopped green coriander.
Serve them hot with steamed rice and phulkas/parathas of your choice.