- red onions
- garlic
- carrots
- potatoes
- TVP flakes (or big chunks cut into strips)
- apricot-peach jam
- green tomatoes
- corn starch
- cinnamon, paprika, curry powder, cumin, sugar, salt, pepper, vegetable broth
Like most of the time, I can't give you measurements. I used a big pot and I know that I used 2 litres of water, we had about 4 big portions (with rice).
Fry finely diced onions in 2 tablespoons oil until trunslucent. Add smashed garlic and spices and stir well for about 1 minute, make sure not to burn the spices.
Add a small cup of water and let boil this mixture for 2 minutes, stir occasionally.
Dice carrots and potatoes. Add 2 litres cold water to the onion mixture and immediately add carrots and potatoes, stir well and let cook.
When the water is boiling, add the TVP soy and green tomatoes ( I had quite small ones and just cut them into halfs, if yours are bigger ones cut them into quarters) and let cook for about 20 minutes. Add vegetable broth and maybe a bit more spices, as the TVP soaks a lot of flavour.
Add the apricot-peach jam and stir well. Mix 1 tablespoon corn starch with water and add to the boiling mixture while stirring well. A lot of stirring, hm? The mixture will thicken a bit and gets creamy, lower the heat and stir for another 5 minutes.
If you don't have green tomatoes, leave them. Red tomatoes are much sweeter and would add a totaly other flavour and might be to sweetish. On the picture you see my version without the green tomatoes, was also quite good, but I liked it much better with the green tomatoes. I had a tomato plant and the last fruits wouldn't turn red and as was end of October I thought that I maybe should use them and this curry was the result.
Serve with rice.
