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kema recipe

Date:    Fri, 28 Oct 94 19:31:09 EDT
 From:    SUSAN WYLDER (ZF_WYLDER@scsu.edu)
 Here's one of my favorite fast and easy recipes.  It's an East Indian
 feast dish, pronounced KEY-ma.
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
       Title: Kema (Curried Vegetables)
  Categories: Vegan, Soy
       Yield: 6 servings
       1 c  TVP granules
     7/8 c  Boiling water
       1 lg Yellow onion, minced
       1 lg Clove garlic, crushed &
     1/2 t  Ginger root, minced
       3 tb Tomato paste
       1 c  Stewed tomatoes
       2 t  Curry powder (may use 3 tsp;
            --I use 2 tsp curry & 1 tsp.
            --garam masala.)
       1 t  Salt
     1/8 t  Cayenne pepper
       1 c  Green peas, fresh or frozen
       1 c  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.  Saute 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.
   Serve over rice.  
   (Adapted from Vegetarian Times)
 kwvegan vegan