A highly aromatic kalia curry with soya chunks and cauliflower, served with aromatic yellow rice. This vegetable kalia recipe makes use of coconut milk for a rich creamy curry gravy. Vegan cauliflower curry.
Tonight for dinner I had Soya Chunk Curry with Cauliflower in Kalia gravy! This lovely Indian dish is traditionally a Kashmiri dish prepared with meat or fish and yogurt.
Of course my recipe is the veganised version that I made with soy chunks, cauliflower and coconut milk. This can also be made with red kidney beans if you are allergic to soy or don’t have any soy chunks.
By the way, did I mention that my intolerance to soy has practically vanished? I am still crossing fingers on this but I am enjoying more and more soy in my food now with no problems so far!
If you’ve never had soya chunks before, also known as TVP or Textured Vegetable Protein, you might want to try them. They are very easily available over here in Mauritius. But in London, I could only find them in health stores.
They are dehydrated chunks made out of soy flour and come in various sizes and colours; you can get them in a minced version as well. The ones I’m using are about one cubic centimeter in size and somewhat orangey in colour.
All you need to do is rehydrate them before cooking. You can either soak them for at least 4 hours prior to cooking or boil them for about 15 minutes (in which case you don’t need to soak). If you are really out of time, just microwave them from dry in a big bowl of water for about 2-3 minutes or until soft and spongy.
You can use them in various dishes like stir fries, curries, stews and I sometimes make patties or meatless balls with the minced ones. I’ve even made this Vegan Tuna Mayonnaise with TVP and it’s epic!
You can have this with plain rice or Indian bread or yellow rice like I did.
A couple other Kalia recipes from the blog that you might like:
I served with soya chunk and cauliflower curry with this beautiful fragrant yellow rice.
- 2 cups soy chunks, pre-soaked or boiled
- 1 medium cauliflower, broken into florets
- 3 medium potatoes, cut into cubes
- 2 large white onions, finely sliced or chopped
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1 can coconut milk, [400g net weight]
- 2 teaspoons ground cumin
- 2 teaspoons garam masala, or just cinnamon if you don’t have this
- 1 cup fresh mint, finely chopped
- 1 cup coriander, finely chopped
- 2 tablespoons frozen peas, optional
- 2 tablespoons vegetable oil
- 1 teaspoon powdered curcuma, or yellow food colour or turmeric
- Salt to taste
- Heat 1 tablespoon of oil in a deep pan. Add soy chunks and potatoes with curcuma.
- Stir well and cook until potatoes are half cooked. (fork test)
- Remove from pan and set aside.
- In the same pan, heat 1 tablespoon oil.
- Add onions and stir fry for about 2 minutes.
- Add ginger, garlic, coconut milk, cumin and garam masala.
- Let simmer on medium heat until liquid is reduced to about half.
- Add half of the coriander and mint.
- Add water and simmer for about 2-3 minutes.
- Add potatoes, soy chunks and peas. Add more water if required to create enough sauce for the potatoes to cook without sticking to the pan.
- When potatoes are almost cooked, add cauliflower. (Make sure to add the cauliflower at the very end, otherwise they will cook too much).
- Add the rest of the coriander and mint.
- Cover and simmer until all is well cooked and liquid has reduced and thicken.
- Add salt to taste.
- You can have this with plain rice or Indian bread or yellow rice like I did.
Link to Kalia Soya Chunk Curry with Cauliflower - https://veganlovlie.com/indian-tonight/
Amount Per Serving: Unsaturated Fat: 0g
- 1½ cups basmati rice
- 1 teaspoon powdered curcuma, or any yellow food colour, liquid is fine
- 8 - 10 whole cardamon pods
- 1 big white onion, finely sliced
- 1 tablespoon vegan butter, or coconut oil
- Boil the rice with 4 - 5 cardamon pods, until cooked but still a little firm, not mushy. (about 15 minutes depending on type of rice). Drain and set aside to cool.
- Heat margarine in a large pan. Add onions. Fry until golden, stirring occasionally.
- Add remaining cardamons.
- Add half of the completely cooled rice to the pan. Stir and mix well.
- Add the curcuma or yellow food colour to the rest. Then add this to the pan.
- Stir and let fry for a few more minutes. Remove from heat and don’t cover immediately if you are not eating this straight away, or the rice might become a bit too mushy.
Link to Aromatic Yellow Rice recipe - https://veganlovlie.com/indian-tonight/
Amount Per Serving: Unsaturated Fat: 0g