Tag Archives: Soya curry

Soya chunk curry in a spinach and jalapeño base

11 Apr

Soya chunk curry in a spinach and jalapeño base

There’s a lady called Agnes in my aqua-fit class.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

 

My mind has a tendency, even on an average and non-pool day, to go into overdrive and often feels like it’s floating away with the echoes of the pool. Light and drifting. Sometimes sinking. Washing and leaving.

‘Get those knees up HIGH, come ON ladies and gents!’ and I wonder where it is all going to end up in 5 years’ time. Oh my goodness, I’ve just realised how old I will be in 5 years’ time. Am I focusing on the right things? Do we move or do we stay what of the house prices. I can’t send him to school in this area, look at how much I have invested in him. Look at what it has yielded; he’s so polite, smart, and sweet and never hits another child, ever. But what of those house prices. More work, move abroad, or to invest, what to do? ‘Oh I am getting them up high, I have lots of practise, he he, he’ yells Agnes. I laugh, with the group, in the present.

‘Rocking horse AND TRAVEL’. What am I doing with this body, why haven’t I been eating those iron tablets regularly, why haven’t I removed this chapped nail varnish from my nails? I miss looking after myself, but that’s a ridiculous thing to say. I should make more time. How long does it take to put some hair oil in my hair at night? Exactly. Some oil in the bath? Some lovely hand cream. And I need to eat better too, I need to cut those cakes out. I come from a family of diabetics; do I want to be one of them? No! ‘oh, I love that rocking motion, you know what I mean!’ chuckles Agnes, then there’s a room full of echoes to the same tune, including mine.

‘PUMP those arms, come on, PUMP, and PUMP’ I need to get sink unblocker. I need to get the house sorted, I can’t live like this, I’m going to go mad if I continue cooking in that kitchen, and it HAS to get fixed. I cannot believe the neighbours have built their entire extension without planning permission or even telling us. It’s looking worryingly light-reducing. More paperwork to deal with, great. ‘Oh I like it, I love it, I like a bit of pumping action, ha ha ha’…belly laughs all round, Agnes throws her head back.

We all need an Agnes in our heads don’t we, well, I do anyway. Clearly.

Just like Agnes, I like it hot. This curry is hot, tangy, and fresh with green glory and has a tang! Again, I am sharing with you an unusual recipe, I don’t think I have cooked spinach and jalapeno peppers in a curry in quite this way, but believe me…it works SO well.

Cooks note: I have used vegetarian chicken from the TKC brand available in wing-yip and it works fabulously. I have also used meet the alternative which is pretty good. I would not use those popular vegetarian chicken products that are made from mushroom protein for this dish.

Soya chunk curry in a spinach and jalapeño base by Deena Kakaya

Ingredients

400g soya nuggets

200g fresh spinach leaves, very finely chopped in a food processor

175g jalapeño peppers in brine, 100g pureed and the rest finely chopped

3 cloves of garlic, finely chopped

One medium onion, diced

Salt to taste

1 tsp. cumin seeds

1 tsp. coriander powder

½ tsp. garam masala

450ml water

1 tsp. cumin powder

½ tsp. turmeric powder

The juice of half a lemon

2 tsp. tomato puree

2 tbsp. cooking oil

Method

  1. Defrost the soya nuggets per the packet instructions
  2. Heat the oil in a pan and add the turmeric, cumin and allow the seeds to sizzle. Then stir in the onion and salt then sauté until the onions have softened.
  3. Add the garlic and sauté for a further minute before adding the soya nuggets and coat them well in the tempering.
  4. Sprinkle in coriander powder, coriander powder, garam masala, and grow the tempering to a to a high heat over 30 seconds to a minute then pour in 250ml of water and stir in the tomato puree.
  5. Cook the soya until most of the water has evaporated; it should take about ten minutes.
  6. Add the spinach and cook the curry for a further 3-4 minutes.
  7. Add the jalapeno puree and the sliced jalapeno peppers and cook for a further 3 minutes before turning off the heat.

 

 

 

Cheer up; my show stopper soya nugget chaat

18 Nov
Cheer up; my show stopper soya nugget chaat

Cheer up; my show stopper soya nugget chaat

The weather does affect my mood. The grey skies aren’t good for the clouds in my mind. Mondays are harder than Sundays. It’s cold so getting out is harder. But my mornings start like this.

I wake, I worry, then my boy comes into bed. ‘Mumma cuddle’…so I draw him closer to me. ‘Mumma kiss’ and I happily shower him. Then he starts to talk about animals and planets or cars. Life is as complicated as we make it, isn’t it.

I think sometimes we just chase, chase, run and run. But forget to think about whether it is making us or our loved ones happy. I say, if you don’t want to fly…then don’t. Run. If you don’t want to run, then don’t…walk. If you don’t want to walk then sit down. If you want to move forward, do. If you want to stop, stop. Just be happy.

So the way I deal grey skies, is to get out and get active. Cool, fresh air helps to dust off the cobwebs. This morning my boy and I went to the Indian supermarket. This may seem like a boring task for many, but for me it was full of nostalgia. The smell of ground masala and stacks of rice and flour throws me back to my childhood. I grew down the road from an indian mill, so these are the smells of my childhood. We didn’t do mass indian food shops, my mum and dad would send me running down the road with a couple of coins to pick up gram flour or millet flour.

To fight of Monday feelings I wanted colour on my plate. I wanted cool, warm and spicy sensations. I wanted crisp against smooth and nutty against fruity. I wanted it all and I wanted to be tickled. There is only sense-tickling dish that does this and that is chaat.

There are quite a few ingredients to this dish but don’t skip any, they are all there for a reason. By all means use shortcuts, life is short!

Ingredients to serve 4-6

100g crisp bundi (crisp gram flour balls to give crunch)
100g sev (crisp gram flour short straws)
2 medium potatoes, peeled and cubed
One can of black chick peas
One pomegranate with the seeds removed
100g small indian onions, or a large red onion finely diced
10-12 plain natural yoghurt
2 tsp chaat masala
8-10 tbsp tamarind chutney

For the coriander and chilli chutney

40g chopped coriander
1/2 cup water
2 green chilies
Salt to taste

For the curried soya nuggets

200g soya nuggets
1 cup of chopped tomatoes
2 cloves of garlic
1 tsp cumin seeds
1/2 tsp turmeric
3/4 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp cooking oil
One small onion, peeled and sliced
1300ml water.

Cooks tips for shopping: the soy nuggets are readily available in Asian supermarkets and so is the tamarind chutney, although I bought it from asda. You can quite easily make tamarind chutney, but I used a shop bought one today

Method
1. Start by making the soy nuggets. Heat the oil in a pan, add the cumin seeds and allow the seeds to sizzle. Add the garlic, salt, turmeric and onion and sauté until the onions have softened. Stir in the the cumin and coriander powder then add the soya nuggets. Coat them in the spices before adding the chopped tomatoes and warm water.
2. Bring the curry to a simmer and then sprinkle in the garam masala. Cook for 20mi mutes or until the juices have been soaked up by the nuggets and the nuggets are tender. Turn off the heat.
3. Boil the cubed potatoes until they are soft enough to pierce and then drain them. Sprinkle in one tsp of chaat masala.
4. Drain and rinse the black chickpeas and sprinkle in one tsp of chaat masala.
5. Make the green coriander and chilli chutney, use a grinder to mix the coriander, chilli, water and salt to a paste.
6. Make up individual portions of chaat in a bowl for ease by mixing 2 tbsp of bundi, 2 tbsp of pomegranate seeds, 2 tbsp potato, 2 tbsp chickpeas, 2 tbsp of sev and 2 tsp onion. Toss in 3 tsp of soya nuggets. Place the mix on the plate and drizzle on yogurt, green chutney me tamarind chutney.

Remember that these measurements for putting together the chaat are approximate, alter it to your taste.

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