Dinner Ideas
Soya Chunks Sukka
Soya chunks tossed dry in a coastal onion, coconut and pepper masala, with curd and cucumber on the side.
330
kcal
26g
protein
30g
carbs
12g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •80 g dry soya chunks, boiled 5 minutes and squeezed very dry
- •1 large onion (100 g), thinly sliced
- •1 tomato (80 g), chopped
- •1 capsicum (100 g), cut in squares
- •15 g fresh grated coconut
- •2 tsp oil (10 g)
- •1 tsp ginger garlic paste, 1 tsp crushed black pepper, 1/2 tsp each of turmeric, red chilli and garam masala, curry leaves, salt
- •200 g curd and 150 g cucumber, to serve
Method
- 1.Heat the oil, add curry leaves and the onion and cook until golden brown.
- 2.Add the ginger garlic paste, then the tomato and powdered spices. Cook until soft.
- 3.Add the squeezed soya chunks and capsicum and toss on high heat for 5 to 6 minutes so the masala coats every piece.
- 4.Add the coconut and pepper and cook 2 more minutes until dry.
- 5.Serve half per person with 100 g curd and sliced cucumber on the side.
Coach’s note
Squeeze the boiled soya hard, twice. Wet chunks taste bland and rubbery, dry ones soak up the masala. This keeps for 2 days in the fridge, so double it for meal prep.
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