Kema (Curried Vegetables) Recipe

Name: Kema (Curried Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup TVP (Texturized Vegetable Protein); ⅞ 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; ⅛ teaspoon cayenne pepper; 1 cup green peas; 1 cup mushrooms sliced

Servings: persons

1 cup TVP (Texturized Vegetable Protein)
⅞ 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
⅛ 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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup TVP (Texturized Vegetable Protein), ⅞ cups water boiling, 1 large yellow onion minced, 1 large garlic cloves crushed, and more.

Yes, Kema (Curried Vegetables) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kema (Curried Vegetables)

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