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.
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)