If you are trying to eat less meat, or have recently switched to a vegetarian or vegan diet you might miss the richness of meat dishes. This recipe brings in a lot of the rich notes that you would find from other North Indian dishes.
This dish is also great if you are on a low carb or ketogenic diet and combine it with my Indian style cauliflower rice recipe. The soy chunks, or plant based protein chunks I used are gluten free, have 14g of protein, 9 total grams of carbohydrate but 5g are from dietary fiber with no added sugar.
There are a couple of really important things to make this recipe delicious. One is that you want to flavor and color the soy chucks. The soy chucks are rehydrated in boiling water with a teabag for color. I also added some balsamic vinegar fo added color and flavor. For the last kick of flavor in the soy chucks squirt some gluten free tamari over them before adding them to the sauce.
The sauce is similar to many other Indian dishes featuring onion, garlic, ginger and tomato. It also adds in some spinach just to sneak some delicious greens into the dish.
North Indian food is often associated with being cooked over an open flame or in a wood burning fire. To add some of this smokey flavor this dish uses black cardamom which is processed by being smoked and it really makes this dish feel like it was cooked on a wood stove or in a wood burning oven.
If you’re ready for something rich delicious and vegan let’s jump in!