Vegetable Curry

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

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.