3 cups TVP (textured vegetarian protein)
1 tablespoon olive oil
3 cups boiling water
1 teaspoon tumeric
1 tablespoon curry powder
1 tablespoon agave syrup
2 cups washed spinach
1 bunch washed fresh coriander
5 small red chilli peppers
5 cloves garlic crushed
2 cups tomato sauce
1 head washed chopped brocolli
2 cups basmati rice
4 cups cold water
Mehod of cooking
1- In a small dish add the TVP and water until the TVP absorbs the water.
2- In a food processor add the coriander and chilli peppers and blend to into a fine texture.
3- Add the turmeric, curry powder, agave syrup, coriander and chilli mixture and garlic to the TVP and marinate for a few hours.
4- Place a wok or frying pan on the stove and add the olive oil and turn up the heat.
5- Add the marinated TVP, spinach and chopped broccoli and stir-fry until golden brown.
6- In a small saucepan add the rice and water and turn up the heat until boiling then turn the heat down low until cooked.
7- Add the tomato sauce to the TVP and bring to boil. If the mixture is too thick you can add a cup of cold water to thin the sauce slightly. Once boiled turn down the heat to simmer.
8- Serve and enjoy!