Vegetable Curry


Vegetable Curry


Quantity Ingredients
100 grams hydrated tvp
425 ml vegetable stock
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp curry powder
1/4 tsp garam masala
1/4 tsp ground ginger
1 apple, cored and chopped but not peeled
4 oz mushrooms, sliced
2 tbsp soy sauce
14 oz can tomatoes
2 tsp cornflour
10 floz cold water


  1. Soak the soya protein chunks in the stock or water.
  2. Fry the onion and garlic in a little oil until slightly softened.
  3. Add the textured vegetable protein, 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. Mix the cornflour with a little water, gradually adding the rest of the water until it is all mixed.
  5. Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time.
  6. Cover and simmer gently for 20 minutes.