A savory pea and potato curry with seitan sausage!
One of the things I think about when I cook is how to take something I have made before in a different way and to change it into something new. Cooing for me is about having a collection of cooking components and combining them in new ways with other components to make something new. Cooking then becomes less about a fixed set of recipes and more about how flavors, textures, and ingredients are combined in both familiar and new ways.
One of my early posts was a Spiced Fried Potatoes recipe, which combines fried potatoes with a collection of whole spaces. This is one of our favorite breakfast foods, including the amazing Breakfast for Dinner! Adding a new extra ingredients to make it into more of a dinner dish couldn't be easier and changes the dish from a side to a main course!
To do this, we add a few simple things. In this recipe I added spinach, though any leafy green will do. Onions and jalapenos give some savory heat. And finally, some seitan sausage and peas rounds off the meal with some satisfying protein, texture, and fiber!
When you cook, always think of ingredients that can replace others, what they add to a dish, or subtract from a dish that makes other remaining flavors or textures that are there more up front. Food is a constant interplay of flavors, tastes, and textures, and is always fun to explore!
Recipe
Potatoes, Peas, Greens, and Seitan Sausage
Ingredients
- 2 pounds red potatoes
- ⅛ cup cumin seeds
- ⅛ cup brown mustard seeds
- ½ teaspoon asafetida
- 1 tablespoon turmeric
- ½ tablespoon smoked paprika
- 4 tablespoons sunflower oil or other neutral oil, I have used avocado oil
- 1 large red onion chopped
- 3 large jalapeños
- 2 pounds spinach fresh, chopped
- 2 cups green peas frozen
- 4 seitan sausages I love Field Roast Apple/Sage for this dish, cut into coins.
Instructions
- Put a cast iron skillet on medium heat. When the pan is hot, add the oil and spread over the surface of the pan. When the oil starts shimmering, add the asafetida and let it fry for a few seconds. Then add the cumin and mustard seeds. Cook until they begin to sputter and pop and turn gray. Be careful at this point to not let the seeds burn.
- Add the onions and fry until mostly translucent, about 5 minutes.
- Add the jalapenos, and fry for about 5 minutes.
- Add the potatoes and stir to coat with the seeds. Add the turmeric and smoked paprika and stir to fully coat the potatoes.
- Cover the pan and cook until potatoes are almost fully cooked. I usually wait until they are still a bit underdone, but not too much. I typically stir them a few times, though I wait about 10 minutes for the first stir.
- Add the frozen peas and spinach, stire, and cook until the peas are thawed and the spinach wilted.
- While the peas are cooking, heat up a separate pan over medium heat. When the pan is hot, add a couple tablespoons of oil. When the oil is shimmering, add the sausage. Cook until browned on one side, about 5 minutes, turn and brown on the other side, about 5 minutes.
- Scoop the potato mixture onto your plate and top with the sausage.
- I like added a nice chipotle or habanero sauce on top, though red pepper flakes or freshly ground black pepper is amazing!
- Enjoy!
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