Masala with soya chunks and basmati
Nut Free
Soya Free
Difficulty
10′
Preparation Time
20′
Baking Time
4 – 6
PORTIONS
Device: Blender
Ingredients
for the rice
- 3 cups basmati rice washed well
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp olive oil
- 1 tsp salt
- 4 ½ cups water
for the masala
- 200 g soya chunks
- 1 L hot water
- 1 onion cut into 4 pieces
- 2 tomatoes cut into four pieces
- ½ tsp ground clove
- ½ tsp cinnamon powder
- 1 tsp ground cardamom
- ½ green chilly (add more or less to taste)
- 200 gr tofu
- 100 ml water
- 2 tbsp olive oil
- 1 grated garlic clove
- 8-10 g grated fresh ginger
- 2 tsp ground cumin
- 1 onion cut into thick pieces
- 3 carrots cut in pieces
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp salt
- 100 ml water as required
- Fresh coriander finely chopped (optional)
- Spring onions finely chopped (optional)
Instructions
Put the rice, bay leaf, cinnamon stick, olive oil, salt and water into your cooking pot. Cover the pot with the lid and simmer on a low heat for 20-25 minutes or until the rice absorbs all the water. Do not stir.
In a bowl, soak the soya chunks in plenty of hot salted water for 5-10 minutes.
Combine in a blender the onion, tomato, clove, cinnamon, cardamom, green chilli, tofu and water creating a smooth paste.
Using a deep, frying pan, sauté the garlic, ginger and cumin in olive oil for a few minutes, then add the onion, carrots, dry coriander, turmeric and salt.
Strain the soya chunks and add them to the pan along with the sauce from the blender. Ensure that everything is hot through. You can add some extra water (100ml) if required.
Enjoy with fresh, finely chopped coriander and spring onions sprinkled across the top.
