An economical, spicy dish, Vegetarian Stew Indian-Style may be served with rice and a mixed salad for a nutritious meal.
6 oz. beef-flavoured soya protein chunks H pints strong hot vegetable stock
2 fl. oz. peanut oil
1 large onion, finely chopped garlic clove, crushed celery stalks, trimmed and chopped
2 carrots, scraped and sliced
2 teaspoon salt
½ teaspoon black pepper
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon hot chilli powder
1 teaspoon paprika
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
4 fl. oz. water
1-inch slice creamed coconut
Soya protein, spices and vegetables combine to make Vegetarian Stew Indian-Style an exciting meal.
Place the soya protein and stock in a large bowl and leave to soak for 30 minutes. Drain the soya protein in a colander and discard the stock. Set the chunks aside.
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic, celery and carrots and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Meanwhile, in a small mixing bowl, combine the salt, pepper, turmeric, cumin, coriander, ginger, chilli powder and paprika and stir well to mix.
Stir the spice mixture into the saucepan and continue to cook the mixture for 1 minute. Add the soya protein, the tomatoes with the can juice, tomato puree and the water, and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the stew for 20 minutes. Stir in the creamed coconut and cook, stirring frequently, until it has dissolved. Continue to simmer the mixture for a further 5 minutes or until the sauce is thick and smooth.
Remove the pan from the heat and transfer the curry to a warmed serving dish.
Serve at once.
Preheat the oven to fairly hot 400°F serving.