Mains

Tomato Curry with Peas and Soy Protein

Serves 4

Level Easy

Shopping list

Most of a 46 oz container of tomato juice
1/2 cup TVP chunks hydrated in water for 20–30 minutes
1 onion, minced
3 garlic cloves or about the same volume of minced garlic scrapes
2 large carrots, peeled and diced
1 can leftover tomato paste or a full 8 oz can
1 tsp veg bullion or 1 cube of equivalent
1 package frozen peas
2 tbsp butter
2 tbsp olive oil
2 tbsp curry powder
Salt and pepper to taste

Ingredients

Most of a 46 oz container of tomato juice
1/2 cup TVP chunks hydrated in water for 20–30 minutes
1 onion , minced
3 garlic cloves or about the same volume of minced garlic scrapes
2 large carrots , peeled and diced
1 can leftover tomato paste or a full 8 oz can
1 tsp veg bullion or 1 cube of equivalent
1 package frozen peas
2 tbsp butter
2 tbsp olive oil
2 tbsp curry powder
Salt and pepper to taste

Method

01

Heat the butter and oil in a large saucepan.
02

Add onion and fry until soften and becoming clear, but not brown.
03

Add the garlic and stir for a few minutes Drain the soy chunks.
04

Mix all and simmer until thickened a bit.
05

This can really be left by itself for a while and does not need to be tended that carefully unless you evaporate most of the water.