1 small onion, chopped
1/2 lb TVP, prepared OR 1 lb crumbled tofu
1-2 cloves garlic, minced
3 T curry powder (or to your taste)
1/2 cup frozen peas, thawed
1 cup chickpeas, drained and juice reserved
1 cup canned petite diced tomatoes, or the variety with green chiles added.Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â This adds to the heat level, but does give a yummy flavor!
salt and pepper to taste
If you have the TVP already prepared, this is fast. I like to have some on hand in the refrigerator. If you don’t, this is one way to do it:
Start with half a pound of TVP.Â Add 3 times as much vegetable broth, by volume. Spice it with soy sauce, garlic and crushed red pepper. I add a little molasses, for color, and to mellow out the taste. You can leave that out, then it will be much less dark in color, and look nicer with the curry. Add 1 t sugar instead, if you like.
Simmer gently for about three hours. I know some folks think this is excessive. Try it just once, and you will be amazed at how much better it tastes if you really cook it that long! Watch it carefully in the beginning – it tends to foam up at first.
Add water if it seems to be getting low. After three hours, it will look something like this. For the recipe we are making here, you want it to be fairly dry and not soupy, so don’t add too much water, or drain some of the liquid when it’s done. Save for another meal!
Now you can let it cool and store it in the refrigerator for another day.
If you are using the tofu, crumble it into a bowl. Mix with the curry powder, salt, pepper and a little olive oil. Let marinate at least 1/2 hour.
On medium high heat, drizzle a large frying pan with high sides with olive oil. Add onion and cook for about 5 minutes. Stir in prepared TVP. Cook till hot. Stir in garlic. Cook another few minutes. Stir in curry powder. (If you are using the tofu, fry with the onion till golden. Then add garlic. The curry powder will already be mixed in. No need for more…)
Add chickpeas and tomatoes. Reduce heat to medium low, cover and cook for 15-20 minutes. If mixture appears dry add vegetable broth or juice from chickpeas or the liquid you drained from the prepared TVP.
Taste and add salt and pepper as desired.
Served over basmati rice with a dollop of soy yogurt.