Soybean or tempeh dry curry mix

Ingredients

2 cups (440 ml)canned or cooked soybeans (the oven-dried type is better but just plain boiled ones would do too), or the equivalent amount of crumbled tempeh
1red or orange sweet pepper
1medium carrot
1medium onion
2garlic cloves
1 piecefresh ginger, about 1/2 inch or 1.5cm or so square
1 Tbs.garam masala
1-3 Tbs.curry powder
1-2 tsp.ground turmeric
1/2 tspred chili pepper powder (optional)
2 Tbs.olive oil
2 Tbs.tomato paste
2 Tbs.raisins
1 Tbs.soy sauce
Water
Salt and pepper

1

Chop up all of the vegetables finely. A food processor makes this part a lot easier, but you can of course do it by hand.
2

Heat up a large frying pan or a sauté pan with the olive oil. Add all the vegetables and sauté until soft. In the meantime, put the soy beans or tempeh in the food processor and pulse a few times to just roughly chop them up.
3

Once the vegetables are soft, pull the mixture aside to expose a little of the bottom of the pan. Add a few drops of oil and the powdered spices. Use less curry powder if you want it milder, and more if you want it spicier - and add the red chili powder if you want it very spicy. Stir in with the vegetables.
4

Add the soybeans or tempeh, raisins, tomato paste, and about 1 cup of water. Rapidly cook down until there is almost no moisture left. Add the soy sauce, and season with salt and pepper to taste.
5

To use, mix about 2 tablespoons of the mix per 1 cup of hot cooked rice. Top off with 1-2 tablespoons more of the mix and garnish to serve.