Samosa-spiced Potato Jumble (and Tvp)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 4 potatoes, medium
• 1/2 cup textured vegetable protein
• boiling water
• 1 big carrot, chopped
• 1 small onion, diced
• 1 tablespoon peanut oil
• 1 teaspoon yellow mustard seeds
• 1 teaspoon coriander
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 cup green peas, frozen

Recipe

• 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!