Cambodian Curry
with TVP & Lentils
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Cycling Cuisine > Cambodia > Curry with TVP and Lentils
Cambodian Curry
with TVP & Lentils
This dish is neither a traditional
Cambodian meal nor a real curry.   
Since we created it for the first time
in Cambodia and the ingredients
are all available in Siem Reap and
Phnom Penh, it has earned the
Cambodian name.  

The main ingredient, TVP (Textured
Vegetable Protein),  is one of the
perfect cycle touring food as it is
dehydrated (lightweight) and a high
quality, healthy form of complete
protein.  

The other processed piece of this
masterpiece is curry paste.  This
mushed-up chili paste has a similar
consistency to tomato paste but is
much hotter and less sweet than its
katsupy counterpart.  
First, soak lentils overnight.  
Yes, you can do the quick soak
method but, be warned.  Quick
soaking beans rather than fully
soaking them overnight is the main
reason beans cause excessive
gas.  You decide.   

Once soaked, you can cook the
lentils in about five or ten minutes
by bringing them to a boil then
letting 'em simmer.  

Drain the lentils.

Finely chop a few onions and
tomatoes.  Add a bit of salt (the
curry paste is a bit salty so not too
much) and some olive oil, then stir
fry them for three or four minutes.  







Add some water and bring to a
simmer, then add the curry paste.  

The paste is kind of pasty (go
figure) so you need to mix it up a bit.







Add the TVP.  There are many
different kinds of TVP so be sure to
add enough water to the tomato
and onion mixture so the TVP is not
too dry.







Mix it.  Let it cool a few minutes.  











Serve with a salad and enjoy.
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