I remember the first time i tried veggie chunks - at a Marcus Garvey celebration in Jamaica - and i knew i had to find a way to make it myself. Ever since, this has been a go to comfort food for me. It is really simple to make and a very hearty meal, especially when paired with the right things. I serve my chunks with black rice or rice and peas, massaged kale and fried plantain. sometimes i go all out and pair it with plant-based mac n cheese (click for my recipe)! either way, this recipe is a must try. This recipe makes quite a big batch, for such a small price. the veggie chunk i use are from Holland & Barrett and only cost me £1.99! as for the other ingredients, you most probably have them in your fridge and kitchen cupboards!
INGREDIENTS
3 cups natural soya chunks*
1 tbsp coconut oil
1 medium onion, diced
2 spring onions, sliced
1 green bell pepper , diced
4 garlic cloves, grated
3 carrots, chopped
4 tbsp curry powder
1 tbsp coconut sugar (or brown sugar
2 stock pots*
1 tsp cumin powder
1/2 tsp pink salt
1 tsp black pepper
1 tbsp tomato paste
4 sprigs of thyme
1 scotch bonnet pepper
250 ml coconut milk
1-2 cups water
2 medium white potatoes, diced
handful fresh coriander, chopped
*photos below show the brands I used in this recipe. feel free to use stock cubes or 1 tbsp bouillon powder instead, should work just as well. When buying coconut milk, ensure the coconut extract is 65-70%.
METHOD
in a large mixing bowl, add soya chunks and cover with there times water. Set aside to soak for 20 minutes. ensure the bowl is big enough as chunks double in size.
drain water and cover with fresh water. massage chunks thoroughly, changing water twice. squeeze out all remaining water and set aside.
Preheat a large pot on the stove on a medium heat, with coconut oil.
Add white onion, spring onions and peppers. cook until slightly soft.
Add garlic and once you can smell the garlic, add carrots. cook for another 3 minutes.
Add the curry powder, coconut sugar, cumin, stock pots, salt, pepper, tomato paste and a splash of water. Cook for another few minutes or until the stock pots melt.
Add soya chunks and stir until chunks are completely covered.
Add coconut milk, water, thyme, scotch bonnet pepper. Simmer on a low heat for 15-20 minutes.
Add chopped potatoes and cook for a further 10 minutes or until tender.
Break up some potatoes with back of a spoon to thicken up sauce.
add fresh coriander and stir. Serve with rice n peas, black rice or grain of your choice.
*if possible, leave curry until next day. This gives time for soya chunks to absorb more flavour and for the sauce to thicken even more.
