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:

1. Soak the TVP chunks in boiling hot water for about 1 hour.
2. Heat the oil, saute the onions until they start to brown.
3. Add ginger, garlic and stir for a minute.
4. Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric.
5. Stir together to mix and allow the tomatoes to cook on medium heat until they start expressing the oil, for about 5 minutes.
6. Add the cauliflower and the TVP nuggets and mix together.
7. 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.
8. Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.
9. Recipe courtesy: Holy Cow Vegan.

Recipe courtesy of Vaishaly