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Bengal Curry

Vegan.World's picture
Ingredients
  Tvp 3 Ounce (Unflavored)
  Sauce 1 Teaspoon
  Vegetable oil 2 Fluid Ounce (60 Milliliter)
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Curry powder 3 Teaspoon
  Tomato juice 4 Tablespoon
  Fresh coconut 1 Ounce, chopped and creamed (30 Gram)
  Apple 1 Small, diced in small pieces
  Sultanas 1 Ounce (30 Grams)
  Green ginger 1⁄2 Teaspoon, chopped
  Lemon juice 1 Teaspoon
  Cloves 4
  Seasoning 1 Teaspoon (Or To Taste)
Directions

MAKING
1. In a big pot soak the vegetable protein and boil in the same water.
2. Strain it and squeeze out all the water.
3. In a pan add oil and lightly cook the protein mixed with soy sauce and remove from the pan and keep it on the side.
4. In the remaining oil put onions and garlic (optional) with curry powder, bay leaf and cook on low heat for 5 minutes.
5. Now add the vegetable protein, diced apples, coconut, sultanas, ginger, lemon juice, cloves (if used) and tomato juice and cook for another 5-10 minutes.
6. Season, remove from heat and discard the bay leaf.

SERVING
7. Serve hot with Indian bread, bread rolls, steamed rice, brown rice or green vegetables.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
4

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