Kema
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
TVP (Texturized Vegetable Protein)
|
* |
| ⅞ | cups |
water
boiling |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
yellow onion
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | slice |
ginger
1 inch, minced |
*
|
| 3 | tablespoons |
tomato paste
|
|
| 1 | cup |
tomatoes, stewed, canned
|
|
| 2 | teaspoons |
curry powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
green peas
|
|
| 1 | cup |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
TVP (Texturized Vegetable Protein)
|
* |
| 207 | ml |
water
boiling |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
yellow onion
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | slice |
ginger
1 inch, minced |
*
|
| 45 | ml |
tomato paste
|
|
| 237 | ml |
tomatoes, stewed, canned
|
|
| 1E+1 | ml |
curry powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 237 | ml |
green peas
|
|
| 237 | ml |
mushrooms
sliced |
|
Directions
Combine TVP and water in a bowl.
Let stand for 10 minutes.
Heat oil in a large cast-iron skillet or wok.
Stir-fry onion, garlic and ginger for 5 minutes.
Add TVP and stir-fry another 5 minutes.
Add tomato paste, tomatoes, curry powder, salt and cayenne.
Simmer a few minutes.
Add peas and mushrooms.
Bring to a boil, cover and simmer over low heat for 5 minutes.
