Adraki Ginger Curry – Vegan
Recipe Summary
- This vegan Adraki Ginger Curry features rehydrated soy curls seasoned with aromatic spices and baked until crispy. These flavorful soy curls are then simmered in a rich, creamy tomato-based gravy, infused with fresh ginger, garlic, and a blend of whole and ground spices. The dish is finished with a touch of non-dairy yogurt and garnished with fresh cilantro and julienned ginger for a vibrant, comforting meal.
All Ingredients - For Soy Curls
- Soy curls 1 cup (dry)
- Hot water as needed
- Paprika 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam Masala 1 tsp
- Turmeric powder 1/2 tsp
- Cayenne pepper 1/2 tsp
- Black pepper 1/2 tsp
- Salt 1/2 tsp
- Tomato paste 1 tbsp
All Ingredients - For Gravy
- Oil 2 tbsp
- Bay leaves 2
- Black peppercorns 1/2 tsp
- Cloves 4-5
- Green cardamom pods 2-3
- Onion 1 medium, finely chopped
- Salt 1/2 tsp (for onions)
- Garlic 1 tbsp, minced
- Ginger paste 1 tbsp
- Chili powder/Paprika 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Water 1/4 cup (for deglazing)
- Diced tomatoes 14.5 oz can
- Salt 1/2 tsp (for tomatoes)
- Green chilies 1-2, chopped
- Fresh ginger 1 tbsp, julienned (for flavor)
- Non-dairy yogurt 1/2 cup (plain, unsweetened)
- Water 1/2 cup (for thinning gravy)
- Cilantro 2 tbsp, chopped (for garnish)
- Fresh ginger 1 tbsp, julienned (for garnish)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Rehydrate Soy Curls
Pour 1 cup of dry soy curls into a strainer. Add hot water and let them rehydrate for . Squeeze out any excess water thoroughly.
Step 2: Season Soy Curls
Transfer the rehydrated soy curls to a bowl. Add 1 tsp paprika, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 1/2 tsp salt, and 1 tbsp tomato paste. Mix well until the soy curls are evenly coated with the spices.
Step 3: Bake Soy Curls
Spread the seasoned soy curls evenly on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for , or until they are crispy and slightly browned.
Step 4: Sauté Whole Spices
In a large pan, heat 2 tbsp oil over medium heat. Add 2 bay leaves, 1/2 tsp black peppercorns, 4-5 cloves, and 2-3 green cardamom pods. Sauté for until the spices are fragrant.
Step 5: Sauté Onions
Add 1 medium finely chopped onion and 1/2 tsp salt to the pan. Sauté for , stirring occasionally, until the onions are deeply caramelized and browned.
Step 6: Add Aromatics and Ground Spices
Add 1 tbsp minced garlic, 1 tbsp ginger paste, 1 tsp chili powder/paprika, 1 tsp coriander powder, and 1 tsp cumin powder to the pan. Sauté for until the raw smell of garlic and ginger disappears and the spices are fragrant.
Step 7: Deglaze the Pan
Pour in 1/4 cup water to deglaze the pan, scraping up any browned bits from the bottom. Cook until the water evaporates and the mixture thickens, about .
Step 8: Add Tomatoes
Add 14.5 oz can of diced tomatoes and 1/2 tsp salt to the pan. Cook for , stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce.
Step 9: Add Fresh Aromatics
Stir in 1-2 chopped green chilies and 1 tbsp julienned fresh ginger. Cook for to infuse their flavors into the sauce.
Step 10: Incorporate Non-Dairy Yogurt
Stir in 1/2 cup plain unsweetened non-dairy yogurt. Mix well until it is fully combined and the gravy becomes creamy.
Step 11: Simmer Gravy
Add 1/2 cup water to thin the gravy to your desired consistency. Bring the gravy to a gentle simmer and cook for , allowing the flavors to meld.
Step 12: Add Baked Soy Curls
Add the baked soy curls to the simmering gravy. Stir to coat them evenly with the sauce. Cook for to allow the soy curls to absorb the flavors.
Step 13: Garnish and Serve
Garnish the Adraki Ginger Curry with 2 tbsp chopped cilantro and 1 tbsp julienned fresh ginger. Serve hot with rice or your preferred accompaniment.
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