BRYANNA'S VEGAN MURGHI KA KEEMA (Indian, Pakistani, Sri Lankan)

Serves 4

Adapted from a recipe in Madhur Jaffrey's "Quick and Easy Indian Cooking", which called for ground chicken or turkey.  It's not a pretty dish, but it's yummy and very quick and easy to make (under 10 minutes!).  We served it with brown basmati rice, tofu sour creme, and chutney.

1 Tbs. olive oil

1/ 1" stick cinnamon

1/4 teaspoon ground cardamom

2 bay leaves

1 small onion (4oz) , chopped

3 cloves garlic , minced

2 tsp. finely grated fresh ginger

3 cups reconstituted and flavored Soy Curls® "crumbs" (see below) OR ground "chicken seitan

1 cup chicken-style vegetarian broth

1 1/2 cups fresh or frozen peas -- lightly cooked or just thawed out with hot water and drained

1 tsp. garam masala (or curry powder-- more if you want it hotter)

1/4 tsp. ground turmeric

1/4 tsp. cayenne (more if you want it hotter)

1/2 -3/4 tsp. salt

2 Tbs. fresh lemon juice

freshly ground pepper to taste

Pour the oil into a wide nonstick skillet or wok over medium-high heat. When the oil is hot, add the cinnamon, cardamom, and bay leaves. Stir-fry for a few seconds. Add the onion.

Stir-fry until the onion pieces turn brown at the edges. Add the garlic and stir for a few seconds. Add the ginger and stir for another few seconds.

Now Add the Soy Curls® "crumbs" (reconstitute) or ground seitan, and the broth. Stir-fry until any lumps are broken up. Now add all the remaining ingredients.

Stir to mix and cook at high heat for another 2-3 minutes, stirring. The broth should be almost absorbed, but it should be moist.

Note: remove the whole spices - bay leaves, cinnamon stick - before eating.

Note 2:  I end up with a couple of bags of Soy Curl "crumbs" which make their way to the bottom of the box.  They can be used in recipes that call for TVP granules, but hey are more tender and "chicken-like".  Sometimes I add them to soups and they are great for Chinese dumpling fillings!  These reconstituted "crumbs" could also be used in taco and enchilada fillings, cabbage rolls, white chili, lasagne, biscuit gravy, "chicken" salad or sandwich spread, spaghetti sauce, pasta casseroles, shepherd's pie, spring rolls,  fried rice, sloppy joes...

I reconstituted my last a batch of "crumbs" them in boiling water and ended up with  about 7 cups reconstituted. I squeezed them pretty dry and mixed with 1/4 cup low-salt "chickeny" veggie broth powder, 1/4 cup nutritional yeast flakes and 2 tablespoons of soy sauce, then packed them in small quantities in zip-lock bags to freeze.  I made an Indian-style dish  with them and it was delicious!  I'll share it with you below.