Adraki Ginger Curry – Vegan
For Soy Curls
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
Bake Soy Curls
Spread the seasoned soy curls evenly on a baking sheet lined with parchment paper. Bake at 375°F (approximately 190°C) (190°C (approximately 375°F)) for , or until they are crispy and slightly browned.
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. for until the spices are fragrant.
Sauté Onions
Add 1 medium finely chopped onion and 1/2 tsp salt to the pan. for , stirring occasionally, until the onions are deeply and browned.
Add Aromatics and Ground Spices
Add 1 tbsp garlic, 1 tbsp ginger paste, 1 tsp chili powder/paprika, 1 tsp coriander powder, and 1 tsp cumin powder to the pan. for until the raw smell of garlic and ginger disappears and the spices are fragrant.
Deglaze the Pan
Pour in 1/4 cup water to the pan, scraping up any browned bits from the bottom. Cook until the water evaporates and the mixture thickens, about .
Add Tomatoes
Add 14.5 oz can of 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.
Add Fresh Aromatics
Stir in 1-2 chopped green chilies and 1 tbsp fresh ginger. Cook for to infuse their flavors into the sauce.
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.
Simmer Gravy
Add 1/2 cup water to thin the gravy to your desired consistency. Bring the gravy to a gentle and cook for , allowing the flavors to meld.
Add Baked Soy Curls
Add the baked soy curls to the gravy. Stir to coat them evenly with the sauce. Cook for to allow the soy curls to absorb the flavors.
Garnish and Serve
Garnish the Adraki Ginger Curry with 2 tbsp chopped cilantro and 1 tbsp fresh ginger. Serve hot with rice or your preferred accompaniment.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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