Kale & TVP Channa Masala
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 210.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 769.9 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 8.7 g
- Protein: 15.1 g
View full nutritional breakdown of Kale & TVP Channa Masala calories by ingredient
Introduction
Inspired by channa masala, with more protein & extra veggies. Not an authentic recipe, but good regardless. Inspired by channa masala, with more protein & extra veggies. Not an authentic recipe, but good regardless.Number of Servings: 10
Ingredients
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2 tbsp oil
1 medium (2-1/2" dia) Onions, raw
1 medium bell pepper (red preferred)
1 cup, chopped Carrots
1 can diced tomatoes, drained (16 oz)
Curry powder or curry sauce, to taste
1.5 cup, sliced Zucchini
2 cup mushroom slices
1 cup Peas, frozen
1 cup Spinach, fresh or frozen
1 can chickpeas, drained
12 oz fresh kale, chopped
2 cup TVP or soy curls, soaked in hot water to soften2 cup non-dairy milk (nutrition info calculated with extra creamy oat milk, actual calories could be lower)
2 cups water, as needed
Directions
Heat oil over medium heat in large pot.
Add onions, then peppers, then carrots, then can of tomatoes. Cook with curry powder or sauce. Channa masala mix is my preference, but use whatever you want.
Add ingredients in order, stopping before you add the kale.
Add additional water if needed, to cook without burning.
Add kale with additional water, turn heat up, put lid on. Kale will probably not fit at first, but it will cook down.
After it's cooked down, add TVP and non-dairy milk. Turn down heat, simmer until liquid is at preferred level.
Enjoy as-is, or serve over rice.
Serving Size: 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user MEOWALLIECAT.
Add onions, then peppers, then carrots, then can of tomatoes. Cook with curry powder or sauce. Channa masala mix is my preference, but use whatever you want.
Add ingredients in order, stopping before you add the kale.
Add additional water if needed, to cook without burning.
Add kale with additional water, turn heat up, put lid on. Kale will probably not fit at first, but it will cook down.
After it's cooked down, add TVP and non-dairy milk. Turn down heat, simmer until liquid is at preferred level.
Enjoy as-is, or serve over rice.
Serving Size: 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user MEOWALLIECAT.