Veggie chunks curry AKA TVP chunks curry is one of the delicious and flavorful lunch/dinner. It is vegan, gluten-free, and makes a protein-packed main dish.
Made this delicious no soak vegan TVP curry using TVP chunks in two ways, instant pot/stovetop. A great recipe for meal planning and make in advance.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
What Is Veggie Chunks?
Veggie Chunks or Textured vegetarian protein is also known as textured soy protein (TSP), soy meat, or soya chunks. It is made with soy flour that is a by-product of extracting soybean oil, read more on Wikipedia. TVP is highly processed food and fat-free. At the same time, it is a very nutritious & protein-packed ingredient 100 grams of TVP contains 50 grams of protein.
You can check the TVP crumbles breakfast scramble recipe.
Why you will love Curry Veggie Chunks
- Easy to make– This curry veggie chunks (tvp curry) is easy to make. you can make it on the stovetop or in the instant pot. The best part in making it in an instant pot is, you can make rice as well along with the curry. It makes a great meal prep recipe.
- Healthy & protein-packed– Veggie chunks are known for a good amount of protein. It is a very cheap source of protein, budget-friendly, and so flavorful with all the spices.
- Vegan & GF– It is vegan and gluten-free. However, make sure to check the labels that say that TVP is processed in a gluten-free facility. There are always high chances of contamination.
Ingredients & notes
Please check the recipe card for the full ingredient list and measurements
To make healthy veggie chunks you need below list of ingredients.
- Veggie (TVP) chunks
- To make curry, onion, tomato, ginger-garlic paste, tomato paste
- Spices like cumin seeds, paprika, turmeric powder, kitchen king powder or garam masala, salt
- Mix veg (optional but recommended)
- Others- Cilantro for garnishing, oil & salt
How To Cook Veggie Chunks
Instant pot veggie chunks
I am using a 6qt instant pot and cooking basmati rice along with the curry using the pot-in-pot method. You do not need to soak soya chunks for this recipe.
First of all, switch on the instant pot and press SAUTE mode. Add half quantity of oil and add veggie chunks. Saute them till golden brown. Once they look golden in color transfer them to a bowl. (pic 1)
Now add the remaining oil to the inner pot and add cumin seeds (pic 2). Once seeds crackle, add ginger-garlic paste. Cook it for a few seconds (pic 3). Now add chopped onion and cook till onion changes color. (pic 4)
To this add chopped tomato and cook till they are mushy (pic 5). If this is stuck at the bottom of the inner pot then add little water and scrap nicely (pic 6). Add tomato paste and mix it properly (pic 7-8).
Once the mixture looks like gravy, add all the spices, vegetables, and veggie chunks. Mix everything evenly. (pic 9-12)
Finally, add the water and adjust salt (pic 13-14). Since we are cooking rice using the pot-in-pot method, carefully place the trivet in the inner pot (pic 15). In a pot add washed rice, water, and place it on the trivet (pic 16).
Carefully close the instant pot lid, lock the valve, and cancel the SAUTE mode. Cook on HIGH PRESSURE for 5 minutes. Once the timer beeps, wait for 10 minutes for natural release. Then do QUICK RELEASE and carefully open the instant pot lid.
Transfer the rice pot over the kitchen counter carefully (pic 17). Now, carefully remove the trivet, garnish the veggie chunks of curry with chopped cilantro & add lemon juice (pic 18-20). Mix well, Veggie chunks curry is ready to serve now.
Stovetop veggie chunks
Please refer to the photos above from pic 1 to pic 14 for reference while cooking on the stovetop.
- Heat a nonstick pan on medium heat. Add half quantity of oil in the pan and add veggie chunks. Roast them till they are golden in color. Once roasted, transfer them to a bowl full of warm water and soak till we need them further.
- Now add the remaining oil to the pan and crackle cumin seeds. To this add ginger-garlic paste and cook till the raw smell of garlic goes away. Add chopped onion and cook until they are golden in color.
- Add chopped tomato now and cook till they are mushy. If the mixture starts sticking at the bottom then add a little water and scrap. To this add tomato paste and mix it well.
- Finally, add all the spices, vegetables, and roasted chunks. Mix nicely. Add water and adjust salt.
- Cover the pan and cook on medium to low heat for 20 minutes. Stir once in between.
- After 20 minutes, switch off the heat, add lemon juice and garnish with chopped cilantro. Veggie chunks curry is ready now.
Tips & FAQ’s
Cooking in a pressure cooker does not require chunks to soak in water. Like for the instant pot version, no need to soak them. TVP cooks perfectly in pressure cooking. However, soak them if you plan to cook this on the stovetop. I soaked them for 10-15 minutes in hot water while cooking on the stovetop.
Veggie chunks are available at Indian stores, Amazon, and local stores like whole foods and sprouts.
These veggie chunks are made with soy flour that is a byproduct of extracting oil from soya beans.
Veggie chunks are very healthy and rich in protein and fiber. Due to its texture, it is a great substitute for meat and making vegan protein recipes.
Serving & storage
Serve this veggie curry with Indian roti, plain basmati rice, or cumin rice. Quinoa, naan bread, and jasmine rice also pair well with veggie chunks.
You can store it easily in the fridge for 4-5 days. It is a great recipe to make ahead and for meal planning. Just portion it out and store it in separate containers.
Reheat in microwave for 1 minute and consume.
More Lunch/Dinner Recipes
You can check this TVP crumbles Scramble using the TVP crumbles I made for breakfast. Explore more breakfast recipes from the blog.
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Curry Veggie Chunks (Instant pot/Stovetop)
Equipment
- Instant Pot
- Non-stick pan for stovetop version
Ingredients
- 50 gram TVP chunks
- 1/4 cup onion chopped finely, any onion will work.
- 1/4 cup tomato chopped, any tomato will work.
- 1 tsp ginger-garlic paste
- 1 tbsp olive oil any cooking oil
- 1 tsp kitchen king powder curry powder or garam masala will work as well.
- 1/2 tsp paprika
- 1/4 tsp turmeric powder
- salt as per taste
- 2 tbsp cilantro chopped finely
- 1 cup mix veg I used frozen, no thaw, and used directly.
- 1 tbsp lemon juice freshly squeezed
- 2 cup water
- 1 tsp cumin seeds
Extra water for soaking while cooking on stovetop
- 2 cup warm water
Extra for pot-in-pot cooking in instant pot
- 1 cup basmati rice
- 1 cup water
Instructions
Instant pot veggie chunks
- First of all, switch on the instant pot and press SAUTE mode. Add half quantity of oil and add veggie chunks. Saute them till golden brown. Once they look golden in color transfer them to a bowl. (pic 1)50 gram TVP chunks
- Now add the remaining oil to the inner pot and add cumin seeds (pic 2). Once seeds crackle, add ginger-garlic paste. Cook it for few seconds (pic 3). Now add chopped onion and cook till onion changes color. (pic 4)1 tsp ginger-garlic paste, 1 tbsp olive oil, 1 tsp cumin seeds, 1/4 cup onion
- To this add chopped tomato and cook till they are mushy (pic 5). If this stuck at the bottom of the inner pot then add little water and scrap nicely (pic 6). Add tomato paste and mix it properly (pic 7-8).1/4 cup tomato
- Once the mixture looks like gravy, adds all the spices, vegetables, and veggie chunks. Mix everything evenly. (pic 9-12)1 tsp kitchen king powder, 1/2 tsp paprika, 1/4 tsp turmeric powder, salt as per taste, 1 cup mix veg, 50 gram TVP chunks
- Finally, add the water and adjust salt (pic 13-14). Since we are cooking rice using the pot-in-pot method, carefully place the trivet in the inner pot (pic 15). In a pot add washed rice, water, and place it on the trivet (pic 16).salt as per taste, 1 cup water, 1 cup basmati rice
- Carefully close the instant pot lid, lock the valve, and cancel the SAUTE mode. Cook on HIGH PRESSURE for 5 minutes. Once the timer beeps, wait for 10 minutes for natural release. Then do QUICK RELEASE and carefully open the instant pot lid.
- Transfer the rice pot over the kitchen counter carefully (pic 17). Now, carefully remove the trivet, garnish the veggie chunks of curry with chopped cilantro & add lemon juice (pic 18-20). Mix well, Veggie chunks curry is ready to serve now.2 tbsp cilantro, 1 tbsp lemon juice
Stovetop veggie chunks
- Heat a nonstick pan on medium heat. Add half quantity of oil in the pan and add veggie chunks. Roast them till they are golden in color. Once roasted, transfer them to a bowl full of warm water and soak till we need them further.
- Now add the remaining oil to the pan and crackle cumin seeds. To this add ginger-garlic paste and cook till the raw smell of garlic goes away. Add chopped onion and cook until they are golden in color.
- Add chopped tomato now and cook till they are mushy. If the mixture starts sticking at the bottom then add a little water and scrap. To this add tomato paste and mix it well.
- Finally, add all the spices, vegetables, and roasted chunks. Mix nicely. Add water and adjust salt.
- Cover the pan and cook on medium to low heat for 20 minutes. Stir once in between.
- After 20 minutes, switch off the heat, add lemon juice and garnish with chopped cilantro. Veggie chunks curry is ready now.
Notes
- Cooking in a pressure cooker does not require chunks to soak in water. Like for the instant pot version, no need to soak them. TVP cooks perfectly in pressure cooking. However, soak them if you plan to cook this on the stovetop. I soaked them for 10-15 minutes in hot water while cooking on the stovetop.
