Soya Chunks Stew- A Comforting Fix for Monsoon

Every year, we work on recipes for a national brand. Soya chunks are always on the list. And every year, I struggle with ideas. It’s not the easiest ingredient. This time, it was pouring outside. I was craving chicken stew. Something warm, light and comforting. Then came the idea. Why not make a soya chunks stew? I followed the style of a Kerala ishtu. Simple flavours. Whole spices. Coconut milk. It turned out better than I expected. Now it’s a regular meal at home. We have it at least once a month. Especially on grey, rainy days.

Soya Chunks Stew

Soya Stew with toast

Stews are everywhere. In Kolkata, we love chicken stew that is famous in all the old clubs and cabins.  Bengali style mutton stew with toast is another level of love. Irish stew uses lamb and root vegetables. Beef stew is rich and slow-cooked. Bhutan has ema datshi. Kerala makes a lovely chicken ishtu with coconut milk. Each one is comforting in its own way. This soya chunks stew borrows from the Kerala style. But it’s meatless. And it cooks fast. It’s a good option when you want something filling but light.

Soya Chunks Stew

The flavours of Soya Stew

The flavours are mild but full. First, soak and squeeze the soya chunks. Then cook with onion, ginger, potato, tomato and peas. Use black pepper, bay leaf, cinnamon, clove and cardamom. Add coconut milk. A pinch of sugar and some green chilies bring balance. Garam masala at the end lifts it all. This soya chunks stew goes well with toast or rice. Or just eat a bowl as it is. It’s simple and satisfying. A good change from heavy curries.

Soya Stew close-up

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Soya Chunks Stew

A light and comforting soya chunks stew made with coconut milk, vegetables, and whole spices.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Bengali, Indian

Ingredients Method

Ingredients

  

• 1 cup dry soya chunks
• 1½ tsp vegetable oil
• 10-15 black peppercorn
• 2 green cardamom
• 1 small cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 inch ginger, finely chopped
• 1 large onion, finely sliced
• 1 potato, medium cubed
• 1 tomato, quartered
• ½ cup green peas
• 3 green chilies, slit lenght-wise
• 1½ cup coconut milk, light
• ½ tsp garam masala powder
• ½ tsp sugar
• salt to taste
• 1 tsp ghee (optional)

Method

 

1. Soak the soya chunks in hot water for 10 minutes. Squeeze out the water and keep aside.
2. Heat oil in a pan. Add black peppercorns, bay leaf, cardamom, cinnamon, and cloves. Let them sizzle and release aroma.
3. Add chopped ginger and sliced onions. Sauté till the onions turn soft and translucent.
4. Add the cubed potatoes and tomato. Stir for 2 minutes. Then add frozen peas and the soaked soya chunks.
5. Pour in the coconut milk. Add salt, slit green chilies, a pinch of sugar, and garam masala powder.
6. Cover and cook on low heat for 10 to 12 minutes till the potatoes are cooked and the stew slightly thickens.
7. Taste and adjust seasoning. Add ghee if you want here. Serve hot with toast, steamed rice, or enjoy it as a light meal by itself.