Soya Chunks & Beans curry



Yields about 2 – 3 servings

What you need:

  • 1 cup soya chunks (soak in a bowl of hot water for about 30mins)
  • 1 cup of sliced green beans (any type of flat beans work best in this dish)
  • ¼ cup of grated coconut
  • 2 – 4 teaspoons of curry powder depending on your taste (Sri Lankan curry powder if you can get it!)
  • 4 tablespoons of coconut milk
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Black mustard seeds
  • ¼ teaspoon turmeric
  • A sprig of curry leaves
  • Salt, to taste
  • 1 tablespoon of Oil


How to make it:

  1. Steam the sliced beans until they are about half cooked (al dente).
  2. In your pan, heat the oil and then add the mustard seeds. As soon as they start to splutter add the fennel seeds. After about 30 seconds add the curry leaves.
  3. Add the soya chunks with a few tablespoons of the water they were soaked in, the steamed beans, turmeric and curry powder. Mix well and simmer for about 3 mins.
  4. Depending on the consistency, you may want to add a little more water at this stage. You don’t want it to dry out and burn! Add salt and coconut milk, mix well and leave to simmer for a further 3 mins.
  5. Finally add the grated coconut, mix and serve. This goes well with Pittu and Aubergine (kathrikkai) curry.

2 responses to “Soya Chunks & Beans curry

  1. Pingback: Is it Feb already?! | My Kitchen Adventures

  2. Pingback: Winter Warmers 4: Srilankan style “Puttu & Kuzhambu” | My Kitchen Adventures

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