John Myers
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Indian: Soy Curry
The perfect indian: soy curry recipe with a picture and simple step-by-step instructions.
The soy pieces
- 100 g Soy pieces
- 400 ml Water
- 2 tsp Vegetable stock powder
For the sauce
- 3 -4 cm Ginger
- 2 medium sized Onions
- 2 -3 Zehen Garlic
- 1 piece Chili
- 4 tbsp Oil / clarified butter
- 400 g Tomatoes
- 1 tsp Coriander powder, paprika, curry
- 0,5 tsp Cumin, turmeric
- 350 -400 ml Water
Then
- 1 piece Bay leaf, cinnamon bark (approx 3cm)
- 2 smaller ones Potatoes
- Salt
- 1 tbsp Fenugreek (dried)
Prepare the soy pieces
- Soak the soy pieces with vegetable stock powder and warm water.
Prepare the sauce
- Chop the ginger, onions, garlic and chilli.
- First sauté the ginger in oil / clarified butter, add the onions and fry gently until they get color. Don’t forget to stir from time to time. 😉
- Add the garlic and chilli and sauté until it no longer smells raw.
- Add the tomatoes and simmer until the oil settles. It can take a while.
- Now add the water and puree the whole thing.
- Bring the sauce to the boil.
- The sauce base is now ready. At this point they could also be poured into jars and kept as a supply.
Complete
- Put the soy pieces together with the remaining soaking water in the sauce – add the bay leaf and cinnamon and bring to the boil again, turn the heat down and simmer for 10 minutes.
- In the meantime, peel and dice the potatoes and add salt. After boiling again, simmer for 5 minutes.
- Grind the fenugreek between the palms of your hands and let it trickle into the pot.
- Finish cooking the potatoes.
- Serve with rice, chapati or naan. Sufficient for 4-6 people, depending on the side dishes.
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