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Title: Kema
Categories: Vegetarian Ethnic
Yield: 6 Servings
| 1 | c | TVP granules or flakes |
| 7/8 | c | Boiling water |
| 1 | tb | Olive oil |
| 1 | lg | Yellow onion, minced |
| 1 | lg | Garlic clove, minced |
| 1 | 1 inch slice ginger, minced | |
| 3 | tb | Tomato paste |
| 1 | c | Stewed tomatoes |
| 2 | ts | Curry powder |
| 1 | ts | Salt |
| 1/8 | ts | Cayenne |
| 1 | c | Green peas |
| 1 | c | Mushrooms, sliced |
Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5 minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas & mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes.
"Vegetarian Times" February, 1992
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