| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian , Veg2 | 4 | servings |
INGREDIENTS
| 4 | oz | TVP chunks |
| 1 | pt | Vegetable stock or cold water |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| Little vegetable oil | ||
| 1 | Heaped tbsp curry powder | |
| 1/4 | ts | Garam masala |
| 1/4 | ts | Ground ginger |
| 1 | Apple; cored and chopped | |
| ; but not peeled | ||
| 4 | oz | Mushrooms; sliced |
| 2 | tb | Soya sauce |
| 1 | 14 oz tin tomatoes; with their juice | |
| 2 | Heaped dessertspoons of cornflour | |
| 10 | fl | Cold water |
INSTRUCTIONS
1. Soak the TVP chunks in the stock or water. 2. Fry the onion and garlic in a little oil until slightly softened. 3. Add the TVP, curry powder, garam masala and ginger and stir until everything is coated with the spices. 4. Add the apple, mushrooms and chopped tomatoes, and simmer gently for a few minutes. 5 Mix the cornflour with a little water, gradually adding the rest of the water until it is all mixed. 6. Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time. 7. Cover and simmer gently for 20 minutes. Serving Suggestion: Serve on a bed of rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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