This recipe has been a huge hit with us since the first time we tried it! My husband discovered the recipe ages ago and we have made it numerous times since then. This soybean curry is absolutely delicious, all the ingredients work together really well and each mouthful explodes with asian flavours. The soybeans stay nicely crunchy and their texture reminds me of peanuts. The warming spices, the creaminess of the coconut milk and the freshness of the coriander leaves make this dish wonderfully balanced and will make you reach for seconds and maybe thirds! Which is completely okay, because it’s so nourishing and good for you.
Before I get on with the recipe, I feel the need to address the issues surrounding soy, which is nowadays tainted “as unhealthy and GMO”. Firstly, not all soy is GMO. You absolutely can get organic, non-GMO soybeans from health food stores and even big chain supermarkets like Tesco, just make sure to check the labels. Secondly, regarding the issue of soy being “unhealthy”… Soybeans can be an excellent source of protein and are full of micronutrients (vitamins and minerals) such as copper, magnesium and calcium. Another reason I like unprocessed soybeans is that it doesn’t give me stomach discomfort, compared to other legumes. Generally speaking, if eaten as part of a balanced diet (occasional soybeans or tofu or tempeh from time to time) along with a variety of other foods, I see no reason in avoiding it. I highly recommend you to read about the Okinawan Longevity Study, which demonstrates how a diet full of fresh vegetables and tofu is one of the main aspects in maintaining a long and healthy life for the people living on the Okinawa Island of Japan. The bad stuff to avoid is processed soy meat, soy burgers, processed soy drinks, etc. If you still don’t want to use soy, then absolutely feel free to replace it with chickpeas or other beans, just soak and cook them beforehand.
- 2 cups cooked soybeans
- 1 medium sized onion
- 2 tomatoes
- thumb sized piece of ginger
- 3 cloves of garlic
- 1/2 tsp of ground cumin
- 1 1/2 tsp of ground coriander
- 1/2 tsp of black pepper
- 1 tsp of garam masala powder or curry
- 1 cup of coconut milk
- bunch of fresh coriander leaves
- 2 tbsp of coconut oil
- salt to taste
- First, soak the soybeans in filtered water for at least 12 hours prior to cooking (the longer you soak, the better, I usually soak mine for at least 24 hours). I usually soak the whole pack, which is 500 gr of dried soybeans, cook up a big batch and freeze the remainder for later use.
- Wash the soybeans and boil them in clean water for about 1 hour. After this you can discard the water and wash the soybeans again. Drain them in a colander and measure out two cups worth of soybeans.
- Chop the onion finely.
- In a large pan, add the coconut oil and the spices. Let the spices sizzle for about a minute, then add the onion. Fry on medium heat for about 5 minutes, stir often and don't let the onion burn.
- Grate and mince the ginger and the garlic and add them to the pan. Fry for 1 more minute.
- Chop the tomatoes into cubes and add them to the pan. Cook for 5 minutes.
- Add in the soybeans and the coconut milk and cover with a lid. Add salt. Cook for about 40 minutes on low heat.
- Finally, chop the coriander leaves. When the curry is cooked, turn the fire off and add the chopped coriander to the curry.
- Serve over jasmine rice.
Love & Peace,