1 jalapeno pepper, seeded and cut in half lengthwise
at least 1/4 cup freshly chopped cilantro
What You Do:
Dry saute the coriander seeds, fenugreek and peppercorns for 2-3 minutes over medium high heat until lightly brown and fragrant. Let them cool and grind in a coffee mill.
Put the oil in a wide nonstick pan and set over medium high heat.
When the oil is hot, add the black mustard seeds and cinnamon. As soon as the mustard seeds begin to sputter, place the TVP brests in a single layer and brown on both sides. Remove brests to another dish.
In the same pan, saute the onions, garlic and salt until light brown (add more oil if needed). Add the ginger and tomatoes, stir and cook until the tomatoes are soft.
Turn the heat down, add the roasted spice mixture, turmeric, cayenne, lemon juice and the browned TVP brests.
Remove the thick cream from the coconut milk that will be on top (dont shake the can first). Set the cream aside.
Add enough water to refill the can to the top and pour this mixture over everything.
Bring to a boil, lower heat and simmer to heat everything through and blend seasonings.
Stir the reserved thick coconut cream into the mixture and add the hot pepper. Stir once or twice as the cream warms through.
Turn off the heat and serve with chopped fresh cilantro.