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Kema (Curried Vegetables)

 

134

Yield

6

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 cup TVP (Texturized Vegetable Protein)
*
cups water
boiling
1 large yellow onion
minced
1 large garlic cloves
crushed
*
½ teaspoon ginger root
*
3 tablespoons tomato paste
1 cup tomatoes
2 teaspoons curry powder
1 teaspoon salt
teaspoon cayenne pepper
*
1 cup green peas
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 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

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 368% of calories 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?

 

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