Kema (Curried Vegetables)

1 c TVP granules

7/8 c Boiling water

1 lg Yellow onion, minced

1 lg Clove garlic, crushed &

--minced 1/2 ts Ginger root, minced

3 tb Tomato paste

1 c Stewed tomatoes

2 ts Curry powder (may use 3 tsp;

--I use 2 tsp curry & 1 tsp. --garam masala.) 1 ts Salt

1/8 ts 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.