Samosa-Spiced Potato Jumble (And Tvp)

1. 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. 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. 3

   Prepare onion and carrot. (You can even do this while you wait for the kettle to boil.).

4. 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. 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. 6

   Prepare the garlic and ginger while the onion and carrot are frying.

7. 7

   Add garlic and ginger to slightly-browned onion and carrot, saute one minute.

8. 8

   Add cumin, turmeric and salt with a bit of water. Stir.

9. 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. 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. 11

    Serve on two big plates. Enjoy!

* Per serving · 4 servings · Values may vary.