Kari Kacang Soya
Makan Tengah Hari • Malaysia
How to Make Soya Bean Curry (Traditional & Healthy Version)
Soya Bean Curry is a flavorful vegetarian dish enjoyed in many Malaysian households, especially among communities with North Indian heritage in Penang and Kedah. This curry features protein-rich soya beans simmered in a fragrant blend of locally sourced spices, herbs like pandan leaves, and santan (coconut milk) for a creamy texture. Malaysian cuisine is known for its multicultural influences, and this recipe beautifully combines Indian spice profiles with Malaysian ingredients such as lemongrass and curry leaves, creating a unique and aromatic lunch option. The taste is rich and comforting, with layers of spice balanced by natural sweetness from coconut milk and the earthiness of soya beans. Soya Bean Curry is a great choice for a healthy lunch, offering a vegetarian alternative to traditional curries. Its versatility makes it popular during festivals and everyday meals alike. Whether you’re vegetarian or simply looking to add more plant-based meals to your diet, this Malaysian Soya Bean Curry is sure to satisfy.
Bahan-bahan(untuk 1 medium bowl (about 250g cooked curry))
- 1 cup Soya beans (Kacang soya, soaked overnight)
- 1 medium Red onion (Bawang merah)
- 3 cloves Garlic (Bawang putih, minced)
- 1 inch Ginger (Halia, minced)
- 10 leaves Fresh curry leaves (Daun kari)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, knotted)
- 2 tablespoons Curry powder (Malaysian-style curry powder)
- 1/2 cup Santan (coconut milk) (Light coconut milk)
- 1 small Tomato (Diced)
- 1 tablespoon Vegetable oil (Can use canola or sunflower oil)
- 1/2 teaspoon Salt
- 2 cups Water (For simmering)
Arahan
- 1
Heat vegetable oil in a medium pot. Add bawang merah (red onion), bawang putih (garlic), and halia (ginger). Sauté until fragrant and golden brown.
5 minutes
Keep heat medium to avoid burning the spices.
- 2
Add curry powder and stir until the spices release their aroma. Mix in daun kari (curry leaves), serai (lemongrass), and daun pandan (pandan leaf).
3 minutes
Toast the curry powder for maximum flavor.
- 3
Add diced tomato and cook until softened. Stir well to combine with the spice base.
2 minutes
Tomato helps balance the curry’s richness.
- 4
Add soaked kacang soya (soya beans) and salt. Pour in water, bring to a boil, then reduce heat and simmer until beans are tender.
10 minutes
Ensure beans are soaked overnight for softness.
Kenapa hidangan ini sihat
This Malaysian Soya Bean Curry is a healthy lunch choice thanks to its high protein content, low saturated fat, and abundance of fiber. Using light santan and minimal oil keeps the calories in check. The inclusion of aromatic herbs and spices boosts flavor without extra sodium, making it a smart option for weight management and overall wellness. It's also filling, helping to curb hunger and maintain energy throughout the day.
Soya Bean Curry is high in plant-based protein, dietary fiber, and essential minerals such as magnesium, iron, and potassium. Soya beans provide heart-healthy fats and are naturally low in saturated fat. The use of santan adds medium-chain triglycerides, while spices like ginger and garlic contribute antioxidants and anti-inflammatory benefits. This dish is suitable for vegetarians and can be adapted for vegan diets. With no added sugar and minimal oil, it supports healthy cholesterol and blood sugar levels.
Petua
- 💡Tip 1: Soak soya beans overnight for best texture.
- 💡Tip 2: Use fresh pandan and lemongrass for authentic aroma.
- 💡Tip 3: Light santan keeps the curry creamy but lower in calories.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the curry.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
