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Soy curry

Ingredients 17
Servings 10


  • 2
    large onions, sliced
  • 125
    sunflower oil
  • 500
    dehydrated soy chunks
  • 1
    red sweet pepper, seeded and sliced
  • 1
    green sweet pepper, seeded and sliced
  • 6
    cloves garlic, peeled and crushed
  • 15
    curry powder
  • small packet breyani mix (see tips)
  • 15
    vegetable stock powder
  • 30
    tomato paste
  • 5
    tomatoes, skinned and chopped
  • 2
    potatoes, diced
  • 2
    large carrots, diced
  • 1
    large aubergine, diced
  • 4
    large baby marrows, diced
  • 20
    curry leaves
  • apricot jam or chutney to taste (optional)


Lightly sauté onions in sunflower oil over low heat. Add soy chunks, peppers, garlic, curry powder, breyani mix and vegetable stock powder. Continue to sauté until thoroughly coated. Add tomato paste and skinned tomatoes. Pour in sufficient water (1 litre (4cups)) to generously cover ingredients. Cover tightly and simmer gently for 45 minutes. Add potatoes, carrots, brinjal and baby marrows. Continue to cook until vegetables are tender. Top up with water if necessary, most of the liquid should be absorbed by end of cooking. Add curry leaves and simmer, covered, for a further 10 minutes. Stir and adjust seasoning. Add apricot jam or chutney, if desired, to sweeten slightly. Serve on a bed of short-grain brown rice with sambals.

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