{"id":2502,"date":"2008-08-24T16:59:00","date_gmt":"2008-08-24T16:59:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/08\/indian-tonight\/"},"modified":"2022-01-08T00:25:28","modified_gmt":"2022-01-08T08:25:28","slug":"indian-tonight","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/indian-tonight\/","title":{"rendered":"Kalia Curry with Soya Chunks and Cauliflower"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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\u2019t have any soy chunks.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

If you\u2019ve 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.<\/p>\n\n\n\n

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\u2019m using are about one cubic centimeter in size and somewhat orangey in colour.<\/p>\n\n\n\n

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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\u2019t 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.<\/p>\n\n\n\n

You can use them in various dishes like stir fries, curries, stews and I sometimes make patties or meatless balls<\/a> with the minced ones. I’ve even made this Vegan Tuna Mayonnaise<\/a> with TVP and it’s epic!

You can have this with plain rice or Indian bread or yellow rice like I did.<\/p>\n\n\n\n

\"Kalia <\/picture><\/figure><\/div>\n\n\n\n

A couple other Kalia recipes from the blog that you might like:<\/p>

Kalia Gravy served on Eggplant\/Aubergine<\/a><\/p>

Kalia Jackfruit Curry<\/a><\/p><\/blockquote>\n\n\n\n

I served with soya chunk and cauliflower curry with this beautiful fragrant yellow rice.<\/p>\n\n\n\n

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