Vegan Kidney Bean and Soy Chunks Curry

Instructions

1. Soak the kidney beans overnight or for at least 6–8 hours. Rinse well.
2. Add the soaked kidney beans to a pressure cooker along with 2 cups water, salt, turmeric, and oil. Pressure cook until tender, 10-15 minutes on low to medium heat.
3. Soak the soy chunks in warm water if you are short on time. Otherwise, cover them with cold water and soak for about 1 hour. Rinse and squeeze out as much water as possible.
4. Heat olive oil in a pan and add cumin seeds.
5. Once the cumin seeds crackle, add the chopped onion, crushed garlic, and ginger. Sauté for 2–3 minutes until fragrant.
6. Blend the tomatoes with green chili. Add the mixture to the pan and cook.
7. Add turmeric, salt, and Karahi masala. Adjust the salt because the kidney beans already contain salt.
8. Cook the masala for 3–4 minutes until it thickens.
9. Add the squeezed soy chunks and cook for another 4–5 minutes, allowing them to absorb the flavors.
10. Add the cooked kidney beans. Mash approximately one-quarter of the beans with a ladle for a creamier texture.
11. Add water as needed (approximately ½ cup was used in the original recipe).
12. Simmer for 2–3 minutes and serve hot!