Kema (curried Vegetables) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: TVP granules,
7/8 cup: Boiling water,
1 large: Yellow onion, minced
1 large: Clove garlic, crushed & -minced
1/2 tsp: Ginger root, minced
3 tbsp: Tomato paste,
1 cup: Stewed tomatoes,
2 tsp: Curry powder (may use 3 tsp, -I use 2 tsp curry & 1 tsp. -garam masala.)
1 tsp: Salt,
1/8 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp