Preparation:
Combine TVP and water in a bowl. Let stand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic and ginger for 5 minutes. Add TVP and stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt and cayenne. Simmer a few minutes. Add peas and mushrooms. Bring to a boil, cover and simmer over low heat for 5 minutes.
* TVP = textured vegetable protein |