Step 1

Soak the soy crumbles in ~1 3/4 cup hot water with 1/4 tsp salt for 10-15 min.

Step 2

In the meantime prep all the vegetables.

Step 3

Process the walnuts into a coarse meal.

Step 4

Heat a large, deep pan over medium heat. Sauté the onion for about 5 min until translucent.

Step 5

Add garlic, ginger, shredded carrots and a pinch of salt and cook for another 3 min.

Step 6

Drain the soaked soy crumbles and squeeze out the ecxess water.

Step 7

Add the rehydrated soy crumbles to the pan, together with the walnut meal and cook everything for 5 min.

Step 8

Now add all the sprices and salt, stir and toast for 1-2 min until fragrant.

Step 9

Finally, stir in the tomato purée, cover and simmer for 15 min.

Step 10

After 10 min add the peas.

Step 11

Top with chopped coriander leaves, freshly cracked black pepper and serve with rice, naan or chapati.