Curry with Soya Chunks (Curry Veggie Chunks)

4 standard portions

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Ingredients

• 3-3½ cups veggie soya/protein chunks ((546g)dried (Organic/NON GMO))
• 2 tbsp olive oil
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1½ tbsp curry powder
• ½ tbsp garam masala
• 1 tsp ground coriander
• ½ tsp cumin
• 6 sprigs of thyme (tied together)
• 1 tbsp chadon beni ((can use cilantro/fresh coriander instead))
• 1 tsp black pepper
• 1 tsp pink salt
• 1 scotch bonnet ((optional))
• 1 cup vegetable broth ((250ml))
• 14 oz can of full fat coconut milk ((400ml))
• 14 oz can of chopped tomatoes ((400g))
• ½ red bell pepper (sliced)
• ½ green bell pepper (sliced)
• 2 tsp raw cane sugar
• additional black pepper and pink salt to taste

Method

1. Start by hydrating the veggie chunks by placing them in a bowl.
2. Pour some warm water on the chunks.
3. Leave the soak for 15-20 minutes.
4. Then drain and discard the water and set them aside.
5. Heat olive oil in a medium sized frying pan or skillet on medium heat.
6. Saute the onion, garlic and ginger until soft and translucent.
7. Add the herbs and spices - curry powder, garam masala, ground coriander, cumin, thyme, chadon beni, black and pink salt then stir.
8. Add the soaked chunks to the frying pan, folding them in with the rest of the ingredients so they meld for 3-4 minutes (it is normally for them to float on top and will absorb the liquid/flavours during the simmering stage).
9. Finally pour in the vegetable broth, tomatoes and coconut milk and stir.
10. Bring the pan to a rolling boil then cover with a lid and reduce the heat to medium-low.
11. Allow to simmer for 45-50 minutes (10 minutes into simmering add the bell peppers).
12. Sprinkle in the raw cane sugar and stir.
13. Remove the thyme stems, scotch bonnet and do a taste test and adjust for additional black pepper and pink salt, if needed.