2 cups of TVP chunks (about ½-inch square). Soak the chunks in boiling hot water about 1 hour.
1 tbsp canola or other vegetable oil
1 medium onion, thinly sliced
1-inch piece ginger, grated
5 cloves garlic, minced
1 small cauliflower, separated into florets
2 tomatoes, diced
1 tbsp garam masala
1 tbsp coriander-seed powder
1 tsp cumin powder
½ tsp turmeric
1 tsp red chilli powder
Juice of 1 lemon
About ½ cup of coriander leaves, minced
Salt to taste
Heat the oil.
Saute the onions until they start to brown. Add the ginger and garlic and stir for a minute.
Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric. Stir together to mix, and allow the tomatoes to cook on medium heat until they start expressing the oil, about five minutes.
Add the cauliflower and the TVP nuggets. Mix together.
Add 1½ cups of water, bring to a boil, then lower the heat, cover, and let the curry simmer about 20-30 minutes.
Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2009/02/lamb-curry-with-creamy-mashed-potatoes.html