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Soya meat curry(Sri Lankan)

Soya meat curry made with soya chunks and tomato-based spice mix that includes onions, ginger-garlic, green chillies curry powder, turmeric and red chilli powder.

Soya meat is also known as meal maker, veggie chunks, soy meat, soya chunks, soya nuggets, and TVP.

This soya curry will make a healthy substitute for any type of meat dish or a thick curry-flavoured vegetarian dish.

If you have been disappointed with your soya curry then you will want to give this Sri Lankan version a try.

soya meat curry cooked and scooped into a wooden spoon.

I’m not going to give you a detailed description, just keep in mind that TVP, soy chunks or soya nuggets which stand for textured vegetable protein is what we call soya meat.

They are basically made from soy proteins and come in different shapes and sizes for our convenience.

These soy meat nuggets/meal maker is a textured vegetarian protein that is the closest you’ll come to a meat texture that is completely plant-based.

You can learn how soya meat(meal maker)is produced in this linked article.

cooked Sri Lankan soya meat curry in a bowl with curry leaves and green chillies.
  • How many flavours are there for the soya meat?
    • If you head on to the aisle where you’ll find these packs, you’ll notice, there are many varieties of flavours.
      from jackfruit, prawn, and chicken to ambulthiyal.
    • Because of the sponge-like texture of the meal maker, soya meat(meal maker)can be turned into one of your favourite seafood, meat or vegetarian dishes.
    • Knowing how to use the spice powders in the soya curry is what’s going to make the difference in the dish becoming a favourite or not with your family. 
  • Can I use the sachets in the soy meat(meal maker) pack?
    • I’m not sure I can answer these questions for you, some say they have MSG as a flavour enhancer and I’m not sure how true this is.
    • choosing to use these sachets is your decision. 
    • But the soya meat curry recipe given here can be made with or without the sachets.
    • To those of you who want to use the sachet, I will mention in the recipe instructions at which stage you should add the flavoured sachets.
  • Do I use the sachets? 
    • Sometimes.
    • As much as I would like to say”NO”, there have been times I have used the sachets just so that I can finish up with the cooking.
      For this recipe, I’m going to make the spice mix from scratch.
  • How I make my soya chunk curry and why it’s a favourite with my family.
    • A few years back, I served soya meat to one of my cousins visiting us,
    • I clearly remember his reaction to it and how he was reluctant to serve the curry, I asked him to try it and if he doesn’t like the curry, I’ll fry him an egg.
    • He tried the soya curry, his exact words were, “If someone makes the soya like how you’ve made, I’ll definitely finish the whole thing”.
    • So I know the way I make the curry is good(not bragging).

Why?

Because I spend a few extra minutes getting the thick gravy done before adding the soya nuggets.

keep in mind that soya chunks(meal maker) turn into sponges when they are soaked in hot water and if you get the gravy thick gravy for the soy meat and the seasoning correct, You’ll have the tastiest soy meat curry of your preference.

So here’s my take on how to cook soya curry.

thick soya meat curry cooked in coconut milk with curry leaves and green chillies. served in a black bowl.

Knife and chopping board

Medium-sized bowls.

Two Medium-sized pans

The ingredients mentioned below use standard measuring cups and spoons.

2 cups of water

4 tablespoons of oil

3 red dry chillies(optional, substitute with 1 teaspoon of red chilli flakes)

1 green chilli sliced thin

1 large onion sliced thin

A sprig of curry leaves(substitute with a bay leaf)

1 tablespoon ginger and garlic paste

1 large tomato cut into wedges

1/2 teaspoon turmeric powder

1 and 1/2 tablespoons of curry powder(try making with Jaffna curry powder for a change)

1/2 teaspoon chilli powder(increase to 1 teaspoon or more as per your need)

1 tablespoon of tomato ketchup(add 1 more tablespoon to give more flavor)

1/2 cup of coconut milk

1 soya meat packet(2 packs for a family of five)

Salt to season

Regarding quantity.

A packet of soya meat is sufficient for 3 individuals with single servings.

I usually have to make 2 packs for the family (5 individuals with multiple servings).

If you are cooking 2 packs of soya meat, double all ingredients on the ingredient list.

Boil two cups of water in a pan.

Once the water is boiled, remove the pan from the stove(be careful here).

Add a teaspoon of salt followed by the dry soya chunks.

Close the pan with a lid and leave the soya meat in for 5 minutes or until the chunks have expanded and taken the texture of tiny sponges.

Place the pan in a sink and drain the excess water until you are left with the soya chunks.

Run cold water for a few seconds through the veggie chunks to remove heat. 

Take a handful of the soya, squeeze and squeeze until you remove water from them.

Take care not to burn your hands while doing this with the remaining heat from the water you are squeezing out. set aside.

uncooked soya meat in hot water ready to be cooked.

In a separate pot, over medium heat, pour in the oil(4 tbsps).

Add dry red or green chillies(2-3), onions(1 large), curry leaves(a sprig/ substitute with a bay leaf), ginger-garlic paste(1 tbsp) and tomato(1 medium).

Cook the ingredients for 7-10 minutes or until the onions turn slightly golden and the tomato wedges become easy to crush with your wooden spoon.

Reduce heat if you notice the ingredients sticking to the pan but continue cooking over low heat.

frying onions, garlic, tomato and green chillies in oil to make the soya meat curry

Once the ingredients in the pan turn soft, add turmeric(1/2 tsp), curry powder(1 and 1/2 tbsps), chilli powder(1/2 tsp), and salt to season and combine all ingredients well.

Finally, add the tomato sauce(1 tbsp).

spices added to the frying onions, tomatoes and green chillies to make the soya meat curry.

Mix all the ingredients in the pan well and make sure the spices are not sticking to the pan.

Check the taste and make the necessary adjustments to suit you.

You can add more curry powder(1 teaspoon more)if you find the curry taste is not coming through.

Pour in the coconut milk(1/2 cup, thick milk), gently stir and let the gravy thicken over low heat.

adding coconut milk to the frying spices and onions, tomatoes, green chillies to make soya meat curry

Once the gravy cooks for 5 minutes, add the soya chunks.

adding boiled soya meat to the coconut milk curry to cook the soya meat .

Mix well, cover halfway with a lid and let the curry slow simmer for another 15-20 minutes or until the gravy thickens and changes colour.

Cook until the gravy slightly coats the soya chunks.

Season with salt if necessary, remove from heat and remove from the stove.

cooked soya meat in coconut milk

Serve with your favourite rice and curry dishes.

soya meat curry served in a bowl.

How to cook a Sri Lankan-vegetarian soya meat curry.

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Soya meat curry made with soya chunks, a tomato-based spice mix that includes onions, ginger-garlic, green chillies curry powder, turmeric and red chilli powder.

Soya meat is also known as meal maker, veggie chunks, soy meat, soya chunks, soya nuggets, and TVP.

Ingredients

  • 2 cups of water
  • 4 tablespoons of oil
  • 3 red dry chillies(optional, substitute with 1 teaspoon of red chilli flakes)
  • 1 green chilli sliced thin
  • 1 large onion sliced thin
  • A sprig of curry leaves(substitute with a bay leaf)
  • 1 tablespoon ginger and garlic paste
  • 1 large tomato cut into wedges
  • 1/2 teaspoon turmeric powder
  • 1 and 1/2 tablespoons of curry powder
  • 1/2 teaspoon chilli powder(increase to 1 teaspoon or more as per your need)
  • 1 tablespoon of tomato ketchup(add 1 more tablespoon to give more flavor)
  • 1/2 cup of coconut milk
  • 1 soya meat packet(2 packs for a family of five)
  • Salt to season

Instructions

Regarding quantity.

  1. A packet of soya meat is sufficient for 3 individuals with single servings.
  2. I usually have to make 2 packs for the family (5 individuals with multiple servings).
  3. If you are cooking 2 packs of soya meat, double all ingredients on the ingredient list.

How to prepare the dry soya meat for cooking.

  1. Boil two cups of water in a pan.
  2. Once the water is boiled, remove the pan from the stove(be careful here). add a teaspoon of salt followed by the dry soya chunks.
  3. Close the pan with a lid and leave the soya meat in for 5 minutes or until the chunks have expanded and taken the texture of tiny sponges.
  4. Place the pan in a sink and drain the excess water until you are left with the soya chunks.
  5. Run cold water for a few seconds through the veggie chunks to remove heat. 
  6. Take a handful of the soya, squeeze and squeeze until you remove water from them.
  7. Take care not to burn your hands while doing this with the remaining heat from the water you are squeezing out. set aside.

How to make soya meat (soy meat) curry.

  1. In a separate pot, over medium heat, pour in the oil(4 tbs), followed by dry red or green chillies(2-3), onions(1 large), curry leaves(a sprig), ginger-garlic paste(1tbsp) and tomato(1).
  2. Cook the ingredients for 7-10 minutes or until the onions turn slightly golden and the tomato wedges become easy to crush with your wooden spoon.
  3. Reduce heat if you notice the ingredients sticking to the pan but continue cooking over low heat.
  4. Once the ingredients in the pan turn soft, add turmeric(1/2 tsp), curry powder(1 and 1/2 tbs), chilli powder(1/2 tsp), and salt to season and combine all ingredients well, finally add the tomato sauce(1 tbs).
  5. Mix all the ingredients in the pan well and make sure the spices are not sticking to the pan.
  6. Check the taste and make the necessary adjustments to suit you.
  7. You can add more curry powder(1 teaspoon more)if you find the curry taste is not coming through.
  8. Pour in the coconut milk(1/2 cup, thick milk), gently stir and let the gravy thicken over low heat.
  9. Once the gravy cooks for 5 minutes, add the soya chunks.
  10. Mix well, cover halfway with a lid and let the curry slow simmer for another 15-20 minutes until gravy thickens and you notice they cover the soya chunks as well.
  11. Season with salt if necessary, and remove from heat.
  12. Serve with your favourite rice and curry dishes.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 26mgSodium: 291mgCarbohydrates: 16gFiber: 5gSugar: 7gProtein: 18g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

Did you make this recipe?

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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Adele

Monday 18th of September 2023

Good day, where can I purchase Sri Lankan soya products in South Africa?

jehan

Monday 18th of September 2023

hi Adele, I'm not sure where you can purchase but please do check Indian stores as well. if there is a Sri lankan community there, I'm sure there would me a store with these products. hope this helps, regards j

Aid

Monday 9th of May 2022

Could I ask how many grams of meal maker do you use, as they come in different size packs here. Thanks

jehan

Friday 13th of May 2022

Hi Aid, apologies for the late reply. you can use a 100g pack to make the soya curry. regards, J

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