Creamy Soybean Curry with Coconut and Spices

1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

2.Add the minced garlic, grated ginger, and green chilies to the pot. Sauté for another 2-3 minutes until fragrant.

3.Stir in the turmeric, cumin, and coriander powders, cooking for 1 minute to release their flavors.

4.Add the soaked and drained soybeans to the pot, stirring well to coat them with the spice mixture.

5.Pour in the coconut milk and tomato paste, mixing thoroughly. Add enough water to cover the soybeans, about 2-3 cups.

6.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the soybeans are tender and cooked through, stirring occasionally.

7.Once the soybeans are cooked, add salt to taste and sprinkle the garam masala over the curry. Stir well to combine and cook for an additional 5 minutes.

8.Remove from heat and let it sit for a few minutes before serving. Garnish with fresh cilantro before serving.