Try this Vegetable Curry recipe, or contribute your own.
Suggest a better description1. Soak the TVP chunks in the stock or water. 2. Fry the onion and garlic in a little oil until slightly softened. 3. Add the TVP, curry powder, garam masala and ginger and stir until everything is coated with the spices. 4. Add the apple, mushrooms and chopped tomatoes, and simmer gently for a few minutes. 5 Mix the cornflour with a little water, gradually adding the rest of the water until it is all mixed. 6. Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time. 7. Cover and simmer gently for 20 minutes. Serving Suggestion: Serve on a bed of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 513.3mg | 18 % | |
Potassium 100.2mg | 3 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.