TVP is one of the “meatier” vegetarian options. Available in powder form from brands like Nutrela and Bob’s or as pre-made “soya chunks” at Indian stores, they provide a welcome variation in texture from meat, tofu, beans and lentils. If you appreciate “meat” and potatoes, this dish might be appealing to you. With the addition of tamarind and curry leaves I add a little bit of a South Indian spin. The recipe is vegan.
1.5 cups tvp
2 tomatoes, chopped small
4 medium potatoes, chopped small
½ onion, chopped small
2 T tamarind chutney (or 1/2 t concentrate paste diluted with ½ t sugar and a little water)
5-6 curry leaves
1 t cumin seeds
1 t turmeric
1 t garlic powder or 1 T garlic paste
1 T butter or smart balance
1 T ginger
salt to taste
chili or chili powder to taste
Heat a deep pan to medium-low. Once warmed up add in potatoes and cook for around 7 minutes. Now include the onions and cook for another 5 minutes or till it’s turning a little translucent. Next is ginger, cumin seeds and curry leaves. Cook these for another 3 minutes. Cover the food halfway with water. Serve with rice.