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Jamaican curried soy chunks
Ital chunks: soya chunks curried with coconut milk, potato and scallion
Ital cookshops in Half Way Tree and Papine sell curried "chunks" by the box with brown rice, steamed cabbage and a slice of ripe plantain, the Rastafarian answer to curry goat. The dried soya pieces soak up a deep, turmeric-gold sauce of Jamaican curry powder, thyme, pimento and coconut milk, and the potato thickens it as it breaks down. Most people skip squeezing the soaked chunks, which leaves them watery and bland; wring them out hard so they drink in the curry instead. Leave the scotch bonnet whole for warmth, or slit it for real heat. Chef's tip: fry the curry powder in the oil until it darkens a shade before anything wet goes in, the Jamaican "burn the curry" step that stops it tasting raw.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz dried soya chunks
- 2 tbsp coconut oil
- 2 tbsp Jamaican curry powder
- 1 onionsliced
- 3 cloves garlicchopped
- 1 tbsp fresh gingergrated
- 3 spring onionschopped
- 3 sprigs fresh thyme
- ½ tsp ground allspice
- 2 potatoesabout 300 g, peeled, in 2 cm cubes
- 1 carrotsliced
- 1 ¾ cups coconut milk
- 1 cup water
- 1 scotch bonnetwhole, or slit for more heat
- 1 tsp salt
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Method
0/6 doneStep 1: Cover 5 ½ oz dried soya chunks with boiling water and soak for 10 minutes until soft and doubled in size. Drain, rinse in cold water, then squeeze each handful hard until no more water runs out.
10 minStep 2: Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add 2 tbsp Jamaican curry powder and stir for 1–2 minutes until it darkens slightly and smells toasty.
2 minStep 3: Add 1 onion, 3 cloves garlic, 1 tbsp fresh ginger and 3 spring onions and cook for 3 minutes until soft.
3 minStep 4: Add the squeezed chunks with 3 sprigs fresh thyme and ½ tsp ground allspice and stir for 3 minutes so they are well coated and lightly browned.
3 minStep 5: Add 2 potatoes, 1 carrot, 1 ¾ cups coconut milk, 1 cup water, 1 tsp salt and 1 scotch bonnet. Bring to the boil, then cover and simmer gently for 20 minutes, stirring now and then.
20 minStep 6: The curry is ready when the potatoes are soft and starting to break and the sauce is thick enough to coat a spoon. If it is thin, simmer uncovered a few minutes more. Remove the pepper and thyme stalks, taste for salt and serve with rice.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 24 g
- Carbs
- 32 g
- Fat
- 16 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican curried soy chunks take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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