Cauliflower Curry with TVP

Traditional Indian Cauliflower Curry (Aloo Gobi) is extra nutritious and satisfying with the addition of textured vegetable protein.

Serves 4-5.

Ingredients:

• 1/2 c textured vegetable protein chunks (TVP)
• 1/2 c boiling water
• 2 tsp vegetarian broth mix
• 1 medium head cauliflower, cut into 1-inch florets
• 2-3 medium red potatoes, cut into 1-inch chunks
• 2 c frozen peas and pearl onions (or just frozen peas)
• 1 Tbsp vegetable oil
• 1 medium onion, chopped
• 1 tsp cumin seeds
• 1 green chili pepper, seeded, minced
• 1 1/2 c chopped tomatoes with their juice
• 1/2 c coconut milk
• 2 tsp curry powder
• 1/2 tsp salt

Directions:

1. Soak the TVP in the boiling water and vegetarian broth mix for 15 minutes.
2. Boil a large pot of salted water.
3. Place the cauliflower, potatoes, and frozen peas/pearl onions in the boiling water for 4 minutes or until barely tender. Drain fully.
4. Heat the oil in a large, heavy pot over medium-high heat; add onions, cumin seeds and green chili pepper; sauté 4 minutes. Add the tomatoes with their juice; sauté another 3 minutes.
5. Fold in the TVP with soaking liquid, cauliflower, potatoes and peas. Add coconut milk, curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes.
6. Garnish with cilantro and serve with steamed rice.