Madras Onion Curry
|Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Curry powder||1 Tablespoon|
|Tvp chunks/4 vegetable burgers, cubed||4 1⁄2 Ounce (1 Packet)|
|Vegetable stock/Water||3 Cup (48 tbs) (2 Cups If Using Vegetable Burgers)|
|Soy sauce||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Brown sugar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Ground ginger||1⁄4 Teaspoon|
|Cold water||2 Tablespoon|
Heat the vegetable oil in a large saucepan and saute the onion, garlic and curry powder until lightly browned.
Add the TVP chunks or cubed vegetable burgers to the mixture and stir for 5 minutes over a low heat.
Peel, core and chop the apple and add it to the saute.
Now add the remaining ingredients (except the cornstarch and cold water).
Stir well, cover the pan, and simmer for 10 minutes.
Mix the cornstarch and cold water together in a small bowl.
Add this mixture to the curry and simmer, stirring often, until the sauce thickens.
Leave to cook, uncovered, for a further 5 minutes.