Kema (curried vegetables)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | TVP granules |
| ⅞ | cup | Boiling water |
| 1 | large | Yellow onion, minced |
| 1 | large | Clove garlic, crushed & minced |
| ½ | teaspoon | Ginger root, minced |
| 3 | tablespoons | Tomato paste |
| 1 | cup | Stewed tomatoes |
| 2 | teaspoons | Curry powder (may use 3 tsp; I use 2 tsp curry & 1 tsp. garam masala.) |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | cup | Green peas, fresh or frozen |
| 1 | cup | Mushrooms, sliced |
Directions
Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and ginger root for 5 minutes. Add TVP and stir constantly another 5 minutes (add additional liquid to prevent sticking, if necessary). Add tomato paste, tomatoes, curry powder, salt, and cayenne and simmer for a few minutes. Add peas and mushrooms, bring to a boil, cover, and simmer over low heat 5 minutes.
Serve over rice.
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