My Ultimate Soy Curry

Like everybody else, I have my set of comfort foods as well - that help in serotonin boosts to ride through rough workdays, dreary weather or after a long holiday! For me the top spot is invariably a good crispy bottom dumpling bowl with fixings such as sautéed greens, fried shallots, some sauce or lots of chili oil. Then comes the trio of Rasam-Rice, Khichdi (aka Kedgeree) and this Soy Puff Curry. The soy puffs are a great source of protein and absolutely incredible at soaking up all the curry goodness and transforming into these magical flavor bombs. However if you can’t find them then highly recommend looking for Soft or Firm Silken Tofu instead of regular Firm Tofu.

With an overriding flavor of Black Cardamom (found in Indian Grocery stores) and the cooling creaminess from lentils-coconut combo, this one can be a curry canvas for various toppings such as - grilled halloumi or any meat, pasta, meatballs, koftas, fried eggplant, silken tofu… the list is endless truly. I urge you all to make an effort to seek out this specialty cardamom variety that’s native to South Asia and a critical ingredient for Biryanis, it’s very unique - is more floral than green one and when toasted renders a slight camphor like tingly sensation on your palate. If you can’t find them then regular green one will be fine too but not the same. I hope just like in our house, this one will become a staple in your house too!

*Note: it tastes better the next day!

Ingredients (serves 4)
2 Bay Leaves
2 Whole Cloves, Crushed
4 Whole Black Cardamom pods, Crushed
2 Tbsp Sunflower Oil (substitute with any Neutral Oil)
2” Knob of Fresh Ginger, grated
4 Garlic cloves, minced
1 Shallot, thinly sliced
1 tsp Ground Turmeric
1.5 Tbsp Sambal Oelek (Indonesian Chile Paste) - substitute with Sriracha or any Hot Sauce. Red Curry Paste works in a pinch too!
2 Tbsp Tomato Paste
1 Tbsp Coconut Sugar or Brown Sugar

65g Red Lentils, properly rinsed
400g Vegetable Stock or Water
315g Coconut Milk (I prefer full-fat but reduced fat works just fine)
1.5 tsp Fine Sea Salt
90g Soy Puffs (each cube halved) or 100g Soft Tofu
210g Frozen Chopped Spinach, unthawed
1/2 Tbsp lime juice
Generous drizzle of favorite Chili Oil for each serving

Directions
💥 Heat up a deep bottomed pan; on medium-high flame dry roast first 3 ingredients for 3 mins or until very fragrant. Then add oil into the pan, sauté the spices for a minute and immediately add ginger, garlic, shallot. Continue sautéing for 5-6 mins on medium flame

💥 Now add sambal paste, turmeric, tomato paste and sugar - sauté everything for 2 more mins. Then add lentils, vegetable stock/water, coconut milk and salt. Bring it to boil, reduce the heat and let it simmer for 15 mins

💥 Fish out the bay leaves; Add soy puffs and spinach (straight from the freezer). Give it a good stir, let it cook for 3 mins. Turn off the heat and add lime juice

💥 Divide into serving bowls, drizzle generously your favorite chili oil on top and serve with your favorite flatbread (mine are Chinese Scallion Pancakes or the Trader Joe’s Malabar Parathas) or some jasmine rice. Enjoy!