-
1
Peel and chop potatoes into bite-size pieces and put in a pot of hot water. Bring to a boil and let cook.
-
2
While potatoes cook, immediately boil water in a kettle and put the TVP in a regular soup bowl. When the water in the kettle boils, pour enough to completely cover (and even a bit more) the TVP, and cover the bowl with a plate. Set aside.
-
3
Prepare onion and carrot. (You can even do this while you wait for the kettle to boil.).
-
4
Heat peanut oil in a large frying pan over medium-high heat. When the oil is hot, add mustard seeds and coriander and stir around a bit. Cover with a big lid and wait until the mustard seeds pop (about a minute). Let them pop for about a minute, then remove the lid and add the prepared carrots and onion. You may want to turn the heat down a bit to calm things down (!).
-
5
Saute the onion and carrot for 7 - 10 minutes, until the onions begin to brown. The potatoes are still cooking away in their pot.
-
6
Prepare the garlic and ginger while the onion and carrot are frying.
-
7
Add garlic and ginger to slightly-browned onion and carrot, saute one minute.
-
8
Add cumin, turmeric and salt with a bit of water. Stir.
-
9
Add potatoes (they should be cooked by now - otherwise, just wait and add them when they're cooked. A cooked potato should break apart easily when poked with a fork.) and frozen peas. Stir well to coat with spices. Saute, stirring regularly, until the peas are cooked (3 minutes).
-
10
Take the lid off the TVP bowl and scoop the TVP into your potato jumble. Stir so that everything is well mixed together and coated with the spices.
-
11
Serve on two big plates. Enjoy!
