Soya Kheema Curry Recipe

Soya keema curry is a healthy vegetarian dish which is made by finely minced cooked soya chunks, onion-tomato masala base with green peas and some Indian spices. The soya chunks soak up all the masalas beautifully and make every bite delicious and satisfying. It is a healthy protein-rich curry which can be served in dinner. This veg keema  curry goes good with roti. This soya keema curry is perfect for busy weeknights or even as a meal prep option. It is a good alternative for meat. 

Soya Kheema Curry

Kheema matar is one of the fine delicacy which is prepared all over india. But it is made with either minced lamb or minced chicken. This version is for all those vegetarian friends, this is made with minced soya chunks. And this taste great with rice or rotis.

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About Soya Keema Curry

Soya keema curry looks like a typical keema curry, but it’s made entirely from plant-based soya chunks which mimic the texture of minced meat. 

This dish is special because of its bold flavour, notes of cinnamon, the sweetness of onion and the heat of chilli powder. Additionally the peas add a nice pop, and balances the flavour. 

It’s the kind of curry which fulfils the cravings and same time it also has a good amount of protein. It is perfect for scooping up with soft rotis or pairing with a simple jeera rice.

Similar Recipes

Soya Chunks Pulao

Keema Aloo

Chicken Keema Matar

Why this recipe works

Alternative for meat – Once crushed, they take on a minced texture which feels same and satisfying like actual meat.

Why I love this recipe: It gives the comfy feel, home-cooked vibe while still being healthy and plant-based soya chunks. When I don’t have time for an elaborate meal, this one comes together quickly without compromising on flavour. It goes good with roti, rice, or even stuffed in a sandwich. Even though it’s simple, it always turns out like a proper, thought-out dish.

No fuss – No complicated steps. Everything comes together in a single pan, but this dish has a beautiful flavour.

Light and filling – You can eat a big bowl and still not feel heavy, which is suitable for lunch and dinner.

Ingredients

Soya Chunks – These little protein bombs soak up all the masala like a sponge. And it also tastes like meat.

Onion – The base of all curries. The sauteed onions gives slightly sweet flavour  which adds depth and body to the dish.

Green Chillies – Just one is enough to bring that sharp kick. 

Ginger Garlic Paste – It brings a strong aroma that makes the whole dish smells delicious.

Frozen Peas – They add a nice pop of colour and a hint of sweetness, balancing out all the spice.

Tomato Ketchup – It adds just the right touch of tang and sweetness which ties everything together.

Spice powders – Chilli Powder, It brings the heat to the dish. Coriander Powder / Malli Podi – It adds a warm, citrusy note that makes the masala feel complete and rounded. Cumin, garam masala and turmeric is added.

Fennel Seeds– Which gives a sweet, almost refreshing bite when you least expect it.

Hacks

• Soak soya chunks in hot water, which makes them softer and tastier right from the start.
• Just before serving, a tiny squeeze of lemon lifts all the flavours and adds a bit of brightness.
• Swapping oil with a spoon of ghee takes the aroma up and makes the dish rich.
• Add finely chopped carrots or capsicum if you want to sneak the veggies. It makes the dish more colourful.
• Use the leftover curry next day, use it as filling for wraps or parathas.

Soya Kheema Curry (Step by Step Pictures)

Expert tips

• If using fresh peas, pre-cook them. They take longer than frozen ones and might stay undercooked if added directly.
• Use a wide pan it helps everything cook evenly, especially when mixing in the minced soya.
• Add just enough water to make the curry moist but not runny. Soya absorbs fast, and too much water can make it soggy.
• A squeeze of lemon right at the end can completely balance the whole dish.

Variations

Soya Chunks Potato Curry: This one’s a real comfort combo, soft potatoes and juicy soya chunks cooked together in a homestyle onion-tomato base. It’s warm, filling, and perfect with a bowl of hot rice or soft rotis. The potatoes soak in all the masala, making each bite wholesome and satisfying.

Soya Chunks Vegetable Kurma Recipe: Think of this as a creamy, coconut-based curry packed with colourful veggies and protein-rich soya. It’s mildly spiced but super flavourful, with a lovely South Indian touch. Perfect for those days when you want something rich yet soothing.

Chilli Soya Recipe: This one brings bold, street-style flavours. Crispy soya tossed in spicy sauces with garlic, spring onions, and a little crunch, it’s got that Indo-Chinese kick that makes it totally addictive. Great as a starter or even wrapped in a roti.

Soya Chunks Pepper Fry Recipe: A no-nonsense, spicy stir-fry where crushed pepper takes the spotlight. The soya gets roasted with curry leaves, onions, and a touch of fennel, making it aromatic and fiery. A solid side dish with rasam rice or even chapati.

Soya Chunks Kurma Recipe: This is your classic kurma but with soya soaking in a rich, nutty gravy. Made with ground coconut, fennel, and spices, it’s creamy, slightly sweet, and full of warmth. Best enjoyed with parotta, dosa, or even as a lunchbox curry with ghee rice.

FAQ

1. Can I make this without a mixer?

Yes, you can. Just chop the cooked soya chunks into small pieces using a knife. It takes a little time but works well.

2. Can I use soya granules instead of chunks?

Yes, soya granules work great. Just soak them in hot water, squeeze out the water, and use like you would with the chunks.

3. What if the curry becomes too dry?

If it looks too dry, just add a little water and mix well. Soya absorbs water quickly, so keep checking while cooking.

4. What can I eat this with?

You can enjoy it with roti, chapati, rice, or even use it inside a sandwich or wrap.

5. Can I make it earlier and keep it?

Yes! It tastes even better after some time. Just store it in the fridge and reheat when needed.

6. Can I freeze it?

Yes, once it cools down, keep it in an airtight box and freeze. It stays good for a few weeks.

7. How to make it more filling?

You can add chopped mushrooms, grated carrots, or even some paneer. It will make the curry healthier and tastier.

8. My soya tastes bland. What went wrong?

Maybe you didn’t soak it in salted hot water or didn’t squeeze it well. Also, make sure to cook it well with enough masala.

Soya Chunks Recipes

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