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Soya Mince Curry


This is a meat substitute product that can be used in making spicy dishes. Dry soya protein absorbs almost 4 times its weight in liquid and has become increasingly popular due to its health benefits.

bar Soya Mince Curry

Picture by Werner Van Peppen

Serves 3-4

250g meat free mince or soya mince
1 medium sized onion, chopped
2 garlic cloves, chopped
2 green chillies, chopped
1/2 tsp salt
1/2 tsp paprika
1 tsp ground cumin
1 tbsp tomato paste or puree
1 red pepper, deeseeded and finely sliced into 2cm strips


If the soya mince is in its dried form, soak in hot water for 10 minutes and then drain and squeeze the water from it and set aside. Heat a pan and add the olive oil. Tip in the onion, garlic and chillies and fry for 1 minute. Then add the soya and continue frying for 7-9 minutes until the soya turns brown. Add the salt, cumin and paprika and mix well for a further minute. Tip in the tomato paste and continue frying for a minute. Add 2 cups/400ml of water and simmer for 2-3 minutes. Tip in the red pepper and cook for a further minute. Serve hot with wholemeal pitta breads.


(c) 2012

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