
Ingredients
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 |
Directions
- Soak the soya protein chunks in the stock or water.
- Fry the onion and garlic in a little oil until slightly softened.
- Add the textured vegetable protein, curry powder, garam masala and ginger and stir until everything is coated with the spices.
- 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.
- Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time.
- Cover and simmer gently for 20 minutes.
Source: www.vegsoc.org