Ingredients:

• 1 cup – Textured vegetable protein or TVP
• 1 tbsp – Canola or any Vegetable oil
• 1 tbsp – Ginger, grated
• 5 Cloves – Garlic, minced
• 3 – Tomatoes, diced
• 1 cup – Carrots, cut into a very small dice
• 1 cup – Green peas
• 1/2 cup – Frozen Corn kernels
• 1/2 tsp – Turmeric
• 1 cup – Coconut Milk
• 4-5 sprigs – Mint leaves, removed from the stems, then chopped
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1 – Bay Leaf
• 1 tbsp – Poppy Seeds
• 3 – Cardamom Cloves
• 4 – Cloves
• 1 inch – Cinnamon
• 2 – Red Chillies
• 1 tbsp – Peppercorns (optional)

Method:

1. Soaked the TVP in boiling water for at least 15 minutes.
2. Drain and squeeze out the excess water.
3. Heat the oil in a wide saucepan, add ginger, garlic and saute for a minute until fragrant but don’t let it burn.
4. Grind together coriander seeds, cumin seeds, bay leaf, poppy seeds, cloves, cardamom cloves, cinnamon, peppercorn (optional) and red chillies to a fine powder.
5. On medium heat, add the spice powder and stir to toast, about a minute.
6. Add the carrots and stir for a minute.
7. Add the tomatoes, stir and cook for a few minutes until the tomatoes are broken down and the juices have evaporated.
8. Add the peas, corn kernels and the textured vegetable protein and add the salt.
9. Cook for about 15 more minutes, until all the flavours have blended.
10. Add the coconut milk, mix in, and turn off the heat.
11. Add the mint and mix.
12. Serve hot with chapattis or rice.
13. Recipe courtesy: Holy Cow Vegan.