Tuesday 29 December 2015

Roasted Tomatoes Soya-Veggies

Well back to regular meals , really enjoyed  cakes and cookies treat this Christmas! Now it is time for something healthy, starting with this tasty power-packed vegetable side.I have already talked about the health benefits of Soya in POTATO-SOYA (MINT) and the amazing flavour of roasted tomatoes in ROASTED TOMATO PASTA . This recipe has the goodness of both! The deep flavour of roasted tomatoes along with the tender-crisp vegetables and chewy soya chunks, makes this dish not only healthy but delicious too. Almonds make the recipe deliciously rich and mustard seeds give it an earthy hint. This nutritious recipe will sure be an add-on to the on-going celebration. So take a little break from the heavy festive meals and try this healthy yet delicious recipe and never forget to cook the natural way!!

You need
1 cup soya chunks
1 cup carrot (chopped)
250g beans (cut 1 inch long pieces)
3 medium capsicums (chopped)
3 medium onions (chopped)
7 medium tomatoes (cut in half)
handful of fresh coriander leaves
7-8 almonds
1 inch long ginger (minced)
1 green chilli (chopped)

1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon cumin seeds
2 teaspoon mustard seeds

1/2 or 1 teaspoon red chilli powder
1/2 teaspoon pepper powder
1 tablespoon curry powder (or more)
salt to taste
garlic chives (for garnish)
2 tablespoon oil

1. Spread tomatoes on a baking tray. Sprinkle a little salt and pepper and drizzle 1 teaspoon oil. Roast in oven at 200 C for 25-30 minutes or till tomatoes are soft and wrinkle. Also soak almonds in warm water for 15 minutes and then peel off the skin.

2. Add soya chunks in salted boiling water and boil till soft. Drain the soya chunks and wash them with cold water. Squeeze out the excess water. Keep aside.

3. Now, heat oil in a wok (kadai), add cunim seeds, mustard seeds and carom seeds till fragrant or start to crackle.

4. Add in onions and ginger. Fry till onions turn pink and translucent. Now add carrots and beans and cook for 3 minutes while stirring in between.  Now add curry powder, chilli powder, pepper powder and salt to the vegetables. Mix well.

5. Meanwhile in a blender, blend together roasted tomatoes, coriander leaves, green chilli and almonds.

6. Lastly add capsicums, soya chucks and tomato puree. Cook for another 5-8 minutes. Garnish with garlic chives and enjoy with any bread of your choice or with rice too.

Serves 5


  1. To much healthy and tasty...taste is good using the fresh vegetables of this current season

  2. This comment has been removed by a blog administrator.

    1. Sure Nava, do try this, may be your half-half get interested too!