Instructions

1. Cook preferably soaked peas with 1/2 tsp of turmeric powder until soft but not mushy.
2. Quickly boil TVP chunks in a vegetable stock or water for 7-10 minutes. Drain and squeeze the water.
3. Meanwhile heat a pan over medium heat. Toast the spices (chilies, seeds, peppercorns, cinnamon and cloves) until fragrant. Remove from the pan and set aside.
4. Now add oil and half of the onions and sauté until soft and slightly golden. Add garlic and coconut. Continue stirring until coconut turns light brown. Be careful and don’t burn it!
5. Put spices, onions with coconut, tamarind paste and 1/2 tsp of turmeric into a spice blender. Blitz until smooth adding some hot water to help grind the coconut.
6. At this time sauté the rest of the onion until translucent. Throw in chopped carrot, TVP chunks and stir for a minute. Add spicy paste and water to cover everything. You can use leftover water from cooked peas. Let it simmer for 15 minutes.
7. Add peas, more water if needed and season with salt. Cook for another 5 minutes and then taste. Adjust the seasoning.
8. Serve over rice with fresh chopped cilantro.