Mccartney veg curry with tvp

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* Exported from MasterCook *

 

Vegetable Curry with TVP

 

Recipe By :Linda McCartney's Home Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Stews {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter or margarine

1 large onion -- chopped

6 medium potato -- chopped

1 apple -- peeled and chopped

1 turnip -- chopped

3 leek -- thinly sliced

4 medium carrot -- thinly sliced

6 celery stalk -- thinly sliced

4 tablespoons mild curry powder -- or to taste

1 tablespoon brown sugar

2 tablespoons soy sauce

4 1/2 ounces TVP chunks (textured soy protein)

or 4 veggie burgers, cubes

2 cups water or vegetable broth

 

Melt the butter in a large soup pan over a medium heat. Add the vegetables and

toss them in the butter for a few minutes. Then add the curry powder, sugar, soy

sauce and TVP chunks and stir well. Cover the mixture with water.

 

Cover the pan and cook over a medium heat until the vegetables are tender. Stir

the curry occasionally, but otherwise keep the pan covered. Served immediately,

although this dish will benefit from standing for an hour or so before being

either reheated or served cold.

 

Start to Finish Time:

" 0:45 "

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Per Serving (excluding unknown items): 470 Calories; 11g Fat (18.7% calories

from fat); 29g Protein; 75g Carbohydrate; 17g Dietary Fiber; 23mg Cholesterol;

732mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 1/2

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Good source of protein, vitamin A, vitamin C, potassium

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 492 0 0 26389 0 0