Soybean Mushroom Curry

Planning Ahead your meals….that is one of the greatest strengths when it comes to getting dinner on the table without a lot of fuss. I do that all the time, especially after I come home from my grocery shopping. I wash and wrap the herbs in a paper towel. I sometimes, wash, dry and peel and cut vegetables too. I grew up doing this every Sunday. After going to church as a family, we would go to the local market at ‘Golden Rock'(sandhai) and get the vegetables. We always looked forward to this as kids, and we would buy all kinds of seasonal goodies, like corn and tender coconut and even pet fish(yep, they sold that in our local market). And then, we would get home, and while mom made lunch, Dad and I used to prep and put all the veggies away for the week.(well, it was more that Daddy did the work, and I stood watching 🙂 )

Anyway, I guess this part stuck to me from when I was a child, and now while I prep the veggies, I also soak one or two beans that I would use over the week. You can soak most beans for up to 24-48 hours in the fridge, drain and let them sit in the fridge for another 24 hours. So, they are ready for me to cook with anytime in the week. So, this week I soaked soybeans and whole mung beans. And, I had gotten a huge amount of mushrooms from the store,  I wiped and quartered half of them, and sliced the rest and stored them in seperate ziploc bags. Why pay extra for the pre-sliced mushrooms when you can do it yourself. 🙂

So, yesterday’s dinner was soybean and mushroom curry, I had to get something on the table quick, and soybeans and mushrooms are a combination I had not tried out before. I usually do a curry with mushrooms and peas, and since I had the soybeans soaked and ready, I substituted them. It turned out to be a delicious combination.


1 cup of soybeans, soaked for 24 hours

1 1/2 cup of quartered mushrooms

1 large onion chopped

2 tomatoes chopped

1 tbsp chopped ginger

1 tbsp chopped garlic

1 tbsp Sakthi Chicken masala

1/4 tsp pepper powder

1/4 tsp turmeric powder

1/2 can of coconut milk

2 tbsp canola oil

1 cinnamon stick

2 cloves

2 cardamom pods

salt to taste

1 tsp lemon juice

cilantro and mint leaves chopped for garnish


Heat the oil in a pressure cooker, and add the dry garam masala: cinnamon, cloves and cardamom. When they are fried, add the chopped onion, ginger and garlic. Saute well, until the onion is golden brown. Add the tomatoes, salt and turmeric powder. Fry well until the tomatoes are soft. Add the quartered mushrooms and the soaked soybeans. Add the Chicken masala powder, pepper powder and coconut milk. Don’t add extra water, as the mushrooms will give out enough water.

If you don’t have the chicken masala, you can use any curry powder. This powder is a combination of chilli powder, coriander powder, cinnamon, ginger, garlic, mace and cumin. Close the pressure cooker and cook for 2 whistles. Wait until the pressure releases and add the lemon juice, mint and coriander leaves.

Serve hot with roti, chapati or paratha.

Verdict: I didn’t add any thickening agents like coconut or khuskhus or roasted gram but the curry was very creamy. The soybeans cooking in the coconut milk made the curry have a sweet note to it. It was so delicious, that I could eat it all by itself, like a chili.

This is my entry to ‘My Legume Love Affair 23‘ started by  The Well Seasoned Cook. This is one of the events I started following even when I was a non blogger, and I loved to see the use of legumes by so many people around the globe. Being a vegetarian, legumes are a staple to me, and I am very excited to be participating in this event.

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  1. Fab use of dried soybeans! And I’ve always had a weakness for mushrooms, too. : )

    Thanks so much, Denny, for joining in MLLA with your fine recipe!

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