Coconut Soya Mince Curry

I am not really a soya mince kind of a girl but there must’ve been a special somewhere for me to have hoarded 2 kg’s of this stuff.

I used to love Quorn mince but ever since the shops stopped stocking it, I think before lockdown I resorted to buying the dry version. When I studied in Durban my sister’s late mother-in-law used to make really nice soya curries. This dish reminded me of her and I reminisced as I rolled rotli on the little patla she gave me when I was a young student.

The coconut milk was a complete vloek. I was a bit lazy to grate tomato so instead chucked this in the curry for a bit of a gravy. The gravy was there for a few minutes and then got completely soaked up by the soya. But I didn’t mind because it tasted creamier and different. I served this with some hot dhall and rice and garnished it all with fresh coriander.

Did you know: Soya is a legume. It is the world’s largest cultivated legume to date. It is also known as edamame beans and is also a great source of protein. It is extremely healthy. Soy is made from soy flour and it is low calorie, low fat and low carb. Soya is unfortunately not something you should eat if you’re prone to kidney stones. It is a high oxalate rich food source.

Ingredients

2 cups dry soya mince soaked in boiling water for ten minutes and drained

1 onion

1 tsp jeera seeds

1 star aniseed

1 tin low fat coconut milk

2 cups sliced mushrooms

4 green chilies

1 tsp oil

4 tsp chili powder (lower the amount if you want a milder curry)

1 tsp jeera power

1 tsp garam masala

1 cup frozen peas

handful of coriander for garnishing

1 tsp turmeric powder

1. Add boiling water to the soya mince. 4 cups of water to 1 dry cup of mince. Soak for 10 minutes and drain.

2. In a hot pan, heat oil and fry onions jeera and star aniseed.

3. Add mushrooms, 3 tsp chili powder, jeera and garam masala. Give it a stir and let it braise for 2 minutes.

4. Pour in coconut milk. Simmer for 3-5 minutes.

5. Add soya mince and 1 tsp turmeric and 1 tsp chili powder.

6. Add green chili’s and frozen peas. Using a metal spoon keep stirring the mince to cook it evenly.

7. Salt to your taste.

8. Turn the heat off, cover your pan with a splatter lid and let the mince steam in its own heat for 10 - 15 minutes.

9. Garnish with fresh coriander.