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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Heat vegetable oil in a medium pot
Heat vegetable oil in a medium pot. Add bawang merah (red onion), bawang putih (garlic), and halia (ginger). Sauté until fragrant and golden brown.
Step 2 · Add curry powder and stir until the spices release their aroma
Add curry powder and stir until the spices release their aroma. Mix in daun kari (curry leaves), serai (lemongrass), and daun pandan (pandan leaf).
Step 3 · Add diced tomato and cook until softened
Add diced tomato and cook until softened. Stir well to combine with the spice base.
Step 4 · Add soaked kacang soya (soya beans) and salt
Add soaked kacang soya (soya beans) and salt. Pour in water, bring to a boil, then reduce heat and simmer until beans are tender.
Step 5 · Pour in santan (coconut milk) and simmer uncovered for another 5 mi...
Pour in santan (coconut milk) and simmer uncovered for another 5 minutes, stirring occasionally until curry thickens.
Step 6 · Remove pandan leaf and lemongrass before serving
Remove pandan leaf and lemongrass before serving. Taste and adjust salt if needed.
Why this recipe is healthy
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.
A note on tradition
Soya Bean Curry is especially popular in northern Malaysian states like Penang and Kedah, reflecting the multicultural mix of Indian and Malay influences. It is often served during vegetarian festivals, temple events, and as a nutritious everyday meal. The use of local herbs like lemongrass and pandan showcases Malaysian culinary diversity. This dish is enjoyed by families seeking plant-based options while maintaining authentic flavors.