Kema is a comforting and aromatic curried vegetable dish that serves as a robust vegan main. This recipe utilizes textured vegetable protein (TVP) rehydrated in boiling water to create a satisfying, meat-like texture that soaks up the rich, spiced tomato sauce. The base of sautéed onions, garlic, and fresh ginger provides a savory depth, enhanced by warm curry powder and a hint of garam masala. Fresh green peas and sliced mushrooms are added near the end for vibrant color and varied textures. It is an excellent choice for weeknight dinners, offering a quick, flavorful, and budget-friendly meal that pairs perfectly with steamed rice or warm chapati. The dish is entirely plant-based, making it suitable for vegans and vegetarians looking for a protein-rich option.
Kema (Curried Vegetables)
Description
Kema is a comforting and aromatic curried vegetable dish that serves as a robust vegan main. This recipe utilizes textured vegetable protein (TVP) rehydrated in boiling water to create a satisfying, meat-like texture that soaks up the rich, spiced tomato sauce. The base of saut&# 195;©ed onions, garlic, and fresh ginger provides a savory depth, enhanced by warm curry powder and a hint of garam masala. Fresh green peas and sliced mushrooms are added near the end for vibrant color and varied textures. It is an excellent choice for weeknight dinners, offering a quick, flavorful, and budget-friendly meal that pairs perfectly with steamed rice or warm chapati. The dish is entirely plant-based, making it suitable for vegans and vegetarians looking for a protein-rich option.Ingredients
Directions
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Combine TVP granules and boiling water in a bowl; let stand for 10 minutes to rehydrate.
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Heat a non-stick skillet or wok over medium heat with 2 tablespoons of water or oil.
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Sauté minced onion, crushed garlic, and minced ginger root for 5 minutes until softened and fragrant.
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Add the rehydrated TVP to the skillet and stir constantly for 5 minutes, adding additional liquid if necessary to prevent sticking.
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Stir in tomato paste, stewed tomatoes, curry powder, garam masala, salt, and cayenne pepper; simmer for a few minutes to meld flavors.
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Add green peas and sliced mushrooms, bring the mixture to a boil, then cover and simmer over low heat for 5 minutes.
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Serve hot over rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 47.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.2mg1%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 0.9g4%
- Sugars 1.3g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Ingredients: This recipe requires 1/2 teaspoon minced ginger root, 3 tablespoons tomato paste, 1 cup stewed tomatoes, 2 teaspoons curry powder (or a blend of 2 tsp curry and 1 tsp garam masala), 1 teaspoon salt, 1/8 teaspoon cayenne pepper, 1 cup fresh or frozen green peas, and 1 cup sliced mushrooms.
Cooking Tip: If the mixture sticks while sautéing the TVP, add small splashes of water or broth to keep it moist.
Serving Suggestion: This dish pairs well with steamed basmati rice, quinoa, or warm chapati bread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
