Vegetable Curry

3 T. butter or margarine
1 large onion, chopped
6 medium potatoes, chopped
1 apple, peeled an dchopped
1 turnip, chopped
3 leeks, thinly sliced
4 medium carrots, thinly sliced
6 sticks celery, thinly sliced
4 T. mild curry powder (or to taste)
1 T. brown sugar
2 T. soy sauce
1 4.5 oz. packet TVP® chunks or 4 vegetable burgers, cubed
2 cups water or vegetable stock

Melt the butter in a large soup pan over a medium heat. Add the vegetables
and toss them in the butter for a few min.

Add the curry powder, sugar, soy sauce and TVP® chunks and stir well. Cover
the mixture with water.

Cover the pan and cook over a medium heat until the vegetables are tender.
Stir the curry occasionally, but otherwise keep the pan covered. Serve
immediately, although this dish will benefit from standing for an hour or so
before being either reheated or served cold.

Source: Home Cooking by Linda McCartney

TVP is a registered trademark of Archer-Daniels-Midland Company.