Butter Vadi Curry

Vadi are dehydrated soya chunks - a sort of textured vegetable protein in large chunk form. When hydrated, they seem like frozen tofu pieces. While providing lots of protein, they need to be seasoned well - just like tofu.

Here is a very flavorful vegetarian curry made form soya chunks, sweet potato and peas. A very rich and satisfying, and inexpensive vegetarian dish, that satisfies, especially served with a nice aromatic Basmati rice.

1 cup dehydrated Vadi soya chunks

1 cup chopped onion

1 jalapeño pepper, finely diced

2 Tbsp ghee or butter

2 tsp panchpuran - see note

2 cloves garlic, minced

1/2-inch fresh ginger, peeled and minced

Spice mix:

1 tsp powdered turmeric

1 tsp powdered fenugreek

1 tsp powdered coriander

1 tsp garam masala

2 tsp mild Kashmiri chili powder

14 oz can crushed tomatoes

1/3 cup water

1/2 cup light cream or half and half

1 cinnamon stick

1 medium sweet potato, or white potato, peeled and cubed 1/2-inch - I used a purple sweet potato

1/2 cup frozen peas, defrosted

Bring 2 quarts water to a boil and tip in the soya chunks. Simmer for 5 minutes and remove from heat. Allow the chunks to hydrate fully for about another 10 minutes. Rinse with cold water and sneeze out excess water. Repeat twice and the allow the vadi to drain in a colander.

Meanwhile, sauté the onion and pepper in the ghee or butter. Allow to cook for about 8 minutes to allow the onion to soften and become aromatic.

Add the panchpuran, garlic and ginger and cook another 2-3 minutes.

Add the spice mix and cook another 2 minutes, stirring often.

Now add the tomatoes, rinsing the can with the water and adding to the pot.

Cook for about 8-10 minutes to darken the tomato and develop its flavor. Stir often. Add the cream and cinnamon stick, and mix well.

Add the sweet potato to the curry and mix well.

Now add the hydrated soya chunks (vadi) to the tomato curry. Stir to mix well.

Lower to a lazy simmer, cover and cook for 20-30 minutes. Stir two to three times.

Five minutes before you are ready to eat, stir in the peas and heat though. Serve over rice, if desired.

Serves 4.

Cook’s Note: If you do not have the powdered spices, just substitute the equivalent amount of your favorite curry powder. It will be very tasty indeed. If you cannot find Panchpuran, an Indian Bengali 5-spice seed mix, you can substitute the same amount of cumin and fennel seeds. Otherwise, just go with the curry powder spices you have.

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