Kema (Curried Vegetables)

• 1 cup TVP (Texturized Vegetable Protein)
• 78 cups water boiling
• 1 large yellow onion minced
• 1 large garlic cloves crushed
• 1/2 teaspoon ginger root
• 3 tablespoons tomato paste
• 1 cup tomatoes
• 2 teaspoons curry powder
• 1 teaspoon salt
• 18 teaspoon cayenne pepper
• 1 cup green peas
• 1 cup mushrooms sliced

1. Combine TVP and water in a bowl.
2. Let stand 10 minutes.
3. In a non-stick skillet or wok, heat 2 tablespoons water or other liquid.
4. Saute onion, garlic, and ginger root for 5 minutes.
5. Add TVP and stir constantly another 5 minutes (add additional liquid to prevent sticking, if necessary).
6. Add tomato paste, tomatoes, curry powder, salt, and cayenne and simmer for a few minutes.
7. Add peas and mushrooms, bring to a boil, cover, and simmer over low heat 5 minutes.
8. Serve over rice.

water boiling, yellow onion, garlic, ginger root, tomato paste, tomatoes, curry powder, salt, cayenne pepper, green peas, mushrooms

Taken from recipeland.com/recipe/v/kema-curried-vegetables-45661 (may not work)