1 onion, diced
3-4 cloves garlic, crushed (more if like)
1-2 t curry (amount depends on how much you like curry!)
1 tbsp minced ginger
½-1 t chinese chili paste
1-28 oz can crushed tomatoes
1 tbsp tomato paste
1 cup veggie broth
½ cup TVP (optional)
cooked spaghetti
Sauté until tender onion, garlic, curry and ginger in your favorite sautéing liquid (wine, broth, balsamic vinegar, sherry, etc.). Add chili paste, tomatoes, tomato paste, broth and TVP. Simmer 10-20 minutes. If it is too watery, additional tomato paste may be added, or a small amount of cornstarch mixed in water. Serve over spaghetti, top with nutritional yeast.
