Soybean Curry
3 servings
60 minutes
Soybean curry is a delicious dish of Indian cuisine infused with the aromas of traditional spices. Rich in plant protein, soybeans are first carefully boiled and then immersed in a rich sauce with spices like turmeric, nutmeg, coriander, and garam masala. The addition of chickpea flour gives the dish a thick, velvety texture while lemon juice adds a hint of acidity to the flavor. This curry pairs perfectly with rice or flatbreads, creating a harmony of tastes. In India, such dishes are often prepared by vegetarians as they are an excellent alternative to meat. Spicy, warming, and rich – soybean curry represents an authentic gastronomic tradition brought into home cooking.
1
Soak the soybeans overnight, then drain the water, fill with fresh water, and cook until ready (it took me almost an hour), then drain in a colander.
- Soybeans: 0.5 glass
- Water: 1 glass
2
Pour half a glass of water into a pot, bring to a boil, and add mustard and cumin. After 5 minutes, add turmeric, ground nutmeg, coriander seeds, caraway seeds, cloves, cinnamon, black and white pepper (or use a garam masala spice mix), add grated garlic and ginger, and a teaspoon of curry. After a couple of minutes, add chickpea flour, previously cooked soybeans, sugar, pour in the remaining half glass of water, bring to a boil, and cook on low heat for 5-10 minutes.
- Mustard seeds: 0.5 tablespoon
- Cumin: 0.5 teaspoon
- Turmeric: to taste
- Ground nutmeg: to taste
- Garlic: 3 cloves
- Grated ginger: 1 teaspoon
- Curry powder: 1 teaspoon
- Chickpea flour (gram flour): 1 tablespoon
- Sugar: 1 teaspoon
- Water: 1 glass
3
To prepare, mix with olive oil and the juice of half a lemon.
- Olive oil: 1 tablespoon
- Lemon juice: 2 tablespoons
