Indo-Chinese soya chilli
- Published: 27 Mar 24
- Updated: 27 Mar 24
Chef Aktar Islam loves to make this flavour-packed vegan chilli at home. The Indo-Chinese chilli is made with soya chunks, which are perfect for absorbing the flavours of the Indian spices, umami-rich soy sauce, ginger and sweet chilli sauce.
Check out more plant-based dinner recipes.
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Serves 4 -
Hands-on time 25 min, plus 1 hour soaking
Nutrition
- Calories
- 333kcals
- Fat
- 11g (0.8g saturated)
- Protein
- 20g
- Carbohydrates
- 33g (24g sugars)
- Fibre
- 9.2g
- Salt
- 3.2g
delicious. tips
Aktar says: “Classic Indian restaurants in the UK offer dishes based on Indian flavours that have little to do with actual food in India. Chinese food in India is similar – an Indian interpretation of Chinese cooking. Today Indo-Chinese is a cuisine in its own right, and very popular. You have bold Indian spices mixed with massive hits of umami from soy and sweetness from other sauces. You can make this dish with chicken or paneer, but soya chunks are great as they absorb the flavour so well.”