Kema (Curried Vegetables)
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Fat-Free, 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 | 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
|
|
| 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 |
|
| 1 | large |
yellow onion
minced |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 2.5 | ml |
ginger root
|
|
| 45 | ml |
tomato paste
|
|
| 237 | ml |
tomatoes
|
|
| 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 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.
