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Kema (Curried Vegetables)

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Submitted by jodee

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

207
CUPS ML WATER
boiling
1 1
LARGE LARGE YELLOW ONION
minced
1 1
LARGE LARGE GARLIC CLOVES
crushed *
½ 2.5
TEASPOON ML GINGER ROOT
3 45
TABLESPOONS ML TOMATO PASTE
1 237
CUP ML TOMATOES
2 1E+1
TEASPOONS ML CURRY POWDER
1 5
TEASPOON ML SALT
0.6
TEASPOON ML CAYENNE PEPPER
1 237
CUP ML GREEN PEAS
1 237
CUP ML MUSHROOMS
sliced

Directions

Combine TVP and water in a bowl.

Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tablespoons water or other liquid. Sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 36 8% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 449mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 15%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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