Ingredients:
• 2 cups – Textured vegetable protein or TVP, chunks (about 1/2 inch square).
• 1 tbsp – Canola or vegetable oil
• 1 – Medium onion, thinly sliced
• 1 inch piece – Ginger, grated
• 5 Cloves – Garlic, minced
• 1 – Small cauliflower, separated into florets
• 2 – Tomatoes, diced
• 1 tbsp – Garam Masala
• 1 tbsp – Coriander seed powder
• 1 tsp – Cumin powder
• 1/2 tsp – Turmeric
• 1 tsp – Red Chilli powder
• Juice of 1 Lemon
• About 1/2 cup – Coriander leaves, minced
• Salt to taste
Method:
- Soak the TVP chunks in boiling hot water for about 1 hour.
- Heat the oil, saute the onions until they start to brown.
- Add ginger, garlic and stir for a minute.
- Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric.
- Stir together to mix and allow the tomatoes to cook on medium heat until they start expressing the oil, for about 5 minutes.
- Add the cauliflower and the TVP nuggets and mix together.
- Add 1.5 cups of water, bring to a boil, then lower the heat, cover, and let the curry simmer for about 20-30 minutes.
- Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.
- Recipe courtesy: Holy Cow Vegan.
Recipe courtesy of Vaishaly