Sausage, Pea & Cauliflower Jambalaya
A comforting dinner full of warming spices and hearty vegetables, served with a vegan cucumber & mint raita.
Prep Time 10 minutes
Cooking Time 25 minutes
Total Time 35 minutes
Servings 2
Ingredients
For the jambalaya:
- 1 tbsp oil
- 1 white onion diced
- 1 large garlic clove
- 1 small green chilli
- 1 inch fresh ginger peeled
- 6 vegan sausages see notes
- 1 celery stick finely diced
- 1 carrot finely diced
- 3 mushrooms finely sliced
- 1/2 leek finely sliced
- 1/4 cauliflower sliced into small florets
- 1 bay leaf dried or fresh
- 5 curry leaves dried or fresh
- 100 g peas fresh or frozen
- 1 tsp turmeric
- 1/2 tsp mild chilli powder
- 1 tsp ground cumin
- 1/2 garam masala
- 1/8 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 black pepper
- 2 tbsp tomato purée
- 250 g cooked basmati rice
- 1 large tomato diced
- Handful of fresh spinach finely sliced
- Handful of fresh parsley & coriander
For the cucumber & mint raita:
- 120 g vegan yoghurt - plain soy or coconut
- 2 inches cucumber very finely diced
- Large pinch of fresh mint finely chopped
- Pinch of salt & black pepper
Method
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If you are cooking your rice from scratch, cook according to instructions and set aside ready to use.
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Heat the oil in a large frying pan, add the diced onion and sauté until they start to soften.
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Add the garlic, green chilli and ginger to a mini chopper and process until very finely chopped, almost the consistency of a paste. Add this to the onions and sauté for 3-4 minutes.
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Chop the sausages into large chunks and add to the frying pan. Allow to brown for 4-5 minutes. Then add the finely diced celery, carrot, mushrooms, leek and cauliflower, followed by the bay leaf and curry leaves. Keep stirring to make sure they cook evenly.
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Once the vegetables have softened, add all the spices - turmeric, chilli powder, cumin, garam masala, cinnamon, salt and black pepper - followed by the peas and tomato purée. Then add the rice and stir everything together thoroughly.
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Add 150ml water, turn the heat down slightly and simmer for 8-10 minutes, stirring once or twice.
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While the jambalaya is cooking, make the raita. Add the yoghurt to a small bowl followed by the cucumber, finely chopped mint and seasoning. Stir well and set aside for serving up. You can make this a few hours ahead of time and place in the fridge to let the flavours marinate together.
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Once the water has reduced and the rice is plump, stir through the chopped tomato and sliced spinach. Heat for 1-2 more minutes. Sprinkle the fresh parsley and coriander over the top and it's ready to eat! I recommend serving it with some warm rotis which you can use to scoop the jambalaya up with.
Recipe Notes
I used the Linda McCartney vegetarian sausages as they hold up well in the casserole gravy while keeping a crispy outside which adds crunch to the dish.
