Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tbs. water or other liquid. Saute onion, garlic, and ginger root for 5 minutes. Add TVP and stir constantly another 5 minutes (add additional liquid to prevent sticking, if necessary). Add tomato paste, tomatoes, curry powder, salt, and cayenne and simmer for a few minutes. Add peas and mushrooms, bring to a boil, cover, and simmer over low heat 5 minutes. Serve over rice.