If you love the flavour of butter chicken but want a plant-based version, these Crispy Soya Chunks in Creamy Butter Sauce are for you. The soya chunks are marinated in spiced yogurt, coated in cornstarch and pan-fried until golden and crispy, then tossed in a rich, aromatic tomato butter sauce. It’s comforting, protein-packed and surprisingly easy to make at home.
Nutritional Benefits
High in plant-based protein: Soya chunks are made from soy flour and are an excellent source of complete plant-based protein.
Fibre-rich: Soy adds a good amount of fibre to the meal, which can help support digestive health and keep you feeling satisfied.
Iron and mineral source: Soy foods provide nutrients including iron, magnesium and potassium.
Plant-based: This recipe is completely vegetarian and can easily be made vegan with dairy-free yogurt and vegan butter.
Protein-packed comfort food: You get all the creamy, warming flavours of a butter-style curry with a substantial plant-based protein source.
Creamy Butter Chick’un
Description
Crispy, spiced soya chunks coated in a creamy, aromatic tomato butter sauce make this the ultimate high-protein plant-based comfort meal.
Ingredients
Crispy Soya Chunks
Marinade
Butter Sauce
Instructions
Rehydrate the soya chunks
-
Place the dry soya chunks in a large bowl and pour over the hot water. Let them soak for 10–15 minutes, or until softened.
-
Drain and rinse well under cold water. Once cool enough to handle, squeeze out as much water as possible. This step is important, the drier the soya chunks, the crispier they’ll become.
Crisp the soya chunks
-
Preheat the oven to 400F. In a bowl add the marinade ingredients and mix well until combined. Add the marinade to a large ziplock bag and add the squeezed soya chunks. Secure the bag tightly then toss and massage well until evenly coated.
-
Toss the chunks in one even layer on a parchment lined baking sheet then bake for 15-20 mins, tossing them every 10 mins until crispy.
Make the butter sauce
-
In a skillet, melt the vegan butter with the oil over medium heat. Add the ginger and chopped chili and cook for 1–2 minutes.
-
Add the bay leaf, cinnamon stick, cardamom pods and cloves. Cook for another minute, until fragrant.
-
Add the garam masala, cumin, coriander, Kashmiri chili powder and turmeric. Stir for about 15 seconds to toast the spices.
-
Add the tomato paste and cook for 2–3 minutes, stirring frequently. This helps deepen the tomato flavour.
-
Pour in the coconut milk. Stir well and bring to a gentle simmer.
-
Add the sugar and salt to taste. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. Remove the bay leaves, cinnamon stick, cardamom pod and cloves using a fork.
Finish the dish
-
Crush the kasuri methi between your fingers and stir it into the sauce.
-
Add the crispy soya chunks and gently toss to coat. Simmer for another 1–2 minutes, just long enough for the soya chunks to absorb some of the sauce while keeping some of their crispy texture.
-
Garnish with fresh cilantro and optional coconut cream. Serve hot with basmati rice, naan or your favourite flatbread.
Nutrition Facts
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 473kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 14g70%
- Total Carbohydrate 37g13%
- Dietary Fiber 9g36%
- Sugars 5g
- Protein 23.5g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
