Yield: 6 servings

1 cup TVP granules
7/8 cup Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed & minced
1/2 tsp. Ginger root, minced
3 tbsp Tomato paste
1 cup Stewed tomatoes
2 tsp. Curry powder (may use 3 tsp; I use 2 tsp curry & 1 tsp. garam masala.)
1 tsp. Salt
1/8 tsp. Cayenne pepper
1 cup Green peas, fresh or frozen
1 cup Mushrooms, sliced

Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tbs. 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.

Adapted from The TVP Cookbook

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