VEGAN

Soybean Curry

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Serve with plain rice or flatbreads. Chickpea flour can be substituted with rice flour. A typical garam masala blend includes: black and white pepper, cloves, nutmeg leaves, black and white cumin seeds, cinnamon, black, brown, and green cardamom pods, nutmeg, star anise, and coriander seeds. Original recipe: http://www.example.com/recipe/india/soybean_curry/

Ingredients

Soy Meat - ½ cup
Chickpea - 1 tablespoon
Water - 1 cup
Grated Ginger Root - 1 teaspoon
Garlic - 3 cloves
Turmeric - to taste
Ground Nutmeg - to taste
Red Curry Powder - 1 teaspoon
Olive Oil - 1 tablespoon
Meyer Lemon Juice - 2 tablespoons
Cumin (Zira) - ½ teaspoon
Mustard Greens - ½ tablespoon
Sugar - 1 teaspoon

Step by Step guide

Step 1

Soak the soybeans overnight, then drain and cover with fresh water, cooking until tender (it took me almost an hour), then drain in a colander.

Step 2

Pour half a cup of water into a pot, bring to a boil, and add the mustard seeds and cumin. After about 5 minutes, add turmeric, ground nutmeg, coriander seeds, cumin seeds, cloves, and cinnamon, black and white pepper (or use a garam masala spice mix), add the grated garlic and ginger, and put in a teaspoon of curry powder. After a couple of minutes, stir in the chickpea flour, add the previously cooked soybeans, sprinkle in the sugar, pour in the remaining half cup of water, bring to a boil, and simmer for 5–10 minutes.