Meatless Magic: Soybean Nugget Curry Nepali Style

If you're searching for a flavorful, protein-packed vegetarian dish from Nepal, look no further than Soybean Nugget Curry Nepali Style. This hearty curry, made with nutrient-rich soybean nuggets (commonly called "dahi ko masu" in some Nepali households), offers a delicious meatless alternative that satisfies both taste buds and nutritional needs.

Perfect for those embracing a plant-based diet or anyone wanting to try traditional Nepali flavors without meat, this curry delivers comfort, warmth, and wholesome goodness in every bite.

👉 Dive into this vibrant, meaty-tasting curry that’s perfect for vegetarians and meat lovers alike—try this Soybean Nugget Curry Nepali Style recipe today!

Table of content

1. Why Soybean Nuggets Are a Staple for Nepali Vegetarians

2. Essential Ingredients for Authentic Nepali Soybean Nugget Curry

3. Step-by-Step Guide to Cooking Soybean Nugget Curry Nepali Style

4. Serving Suggestions and Variations for Soybean Nugget Curry

1. Why Soybean Nuggets Are a Staple for Nepali Vegetarians

Soybean nuggets are dried chunks of textured soy protein that absorb flavors beautifully and provide an excellent source of plant-based protein.

• High in protein and low in fat

• Great meat substitute for vegetarians and vegans

• Easily soaks up curry spices and aromas

• Supports muscle health and digestion

2. Essential Ingredients for Authentic Nepali Soybean Nugget Curry

A few simple ingredients can create this flavorful dish:

• 1 cup dried soybean nuggets, soaked and drained

• 2 medium onions, finely chopped

• 2 tomatoes, pureed or chopped

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 2 dried red chilies or chili powder (adjust to taste)

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tbsp mustard oil (or vegetable oil)

• Salt to taste

• Fresh coriander for garnish

3. Step-by-Step Guide to Cooking Soybean Nugget Curry Nepali Style

Follow these simple steps for a rich and aromatic curry:

1. Soak soybean nuggets in warm water for 30 minutes, then drain.

2. Heat mustard oil in a pan; add cumin seeds until they splutter.

3. Add chopped onions and sauté until golden brown.

4. Mix in garlic, ginger, and dried red chilies; cook until fragrant.

5. Add tomato puree, turmeric, chili powder, and salt. Cook until oil separates.

6. Stir in soaked soybean nuggets and coat well with the spice mix.

7. Add water as needed, cover, and simmer for 15-20 minutes until the nuggets are tender.

8. Garnish with fresh coriander and serve hot with steamed rice or roti.

4. Serving Suggestions and Variations for Soybean Nugget Curry

Enhance your meal with these ideas:

• Pair with classic Nepali dal bhat for a balanced plate

• Add potatoes or carrots for extra texture and sweetness

• Use coconut milk for a creamier curry variation

• Adjust spices to create a milder or spicier dish