Soya chunks vindaloo

Introduction

Vindaloo is a traditional Goan dish that is known for its fiery heat and complex flavours. It is traditionally made with pork, but this recipe uses soy chunks as a plant-based alternative. Soya chunks are a versatile protein source that can be used in a variety of dishes, and they are a great way to add extra protein to your diet. This vindaloo recipe is easy to follow and can be made in under an hour. It is sure to please even the most discerning palates.

Ingredients

• 1 cup soya chunks
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit lengthwise (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon salt
• 1 cup tomato puree
• 1/2 cup water
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 sprig fresh cilantro, chopped

Instructions

1. Rinse the soya chunks in a colander under running water until the water runs clear. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chilies (if using) and cook for 30 seconds more, until fragrant.
3. Stir in the turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt. Cook for 1 minute more, until the spices are fragrant.
4. Add the tomato puree and water. Bring to a boil, then reduce heat and simmer for 10 minutes, until the sauce has thickened.
5. Add the soya chunks and vinegar. Stir to coat the soya chunks in the sauce. Cover and simmer for 15 minutes, or until the soya chunks are tender.
6. Stir in the sugar and cilantro. Serve hot with rice or roti.

Tips

• For a spicier vindaloo, add more green chilies or Kashmiri chili powder.
• You can also add other vegetables to this vindaloo, such as potatoes or carrots.
• Serve this vindaloo with a dollop of plain yogurt for a cooling contrast to the heat.

Conclusion

This soya chunks vindaloo is a delicious and satisfying dish that is sure to please even the most discerning palates. It is easy to make and can be customised to your liking. So what are you waiting for? Get started on this recipe today and experience the flavours of Goa!

Additional Notes

• This recipe is also gluten-free and vegetarian.
• If you are not able to find Kashmiri chili powder, you can substitute cayenne pepper.
• You can adjust the amount of vinegar to your liking. I like to add a little extra for a tangy flavour.
• I find that this vindaloo is best served the day after it is made. The flavours have time to meld and develop, and the soya chunks are even more tender.
• If you are not a fan of heat, you can reduce the amount of chili powder or omit it altogether.
• This vindaloo can be stored in the refrigerator for up to 3 days. Reheat gently before serving.