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Dice vegetables and set aside. Save the peas and veggie crumbles for later.
Add the oils to a large wok or pot over medium-high heat
Once the oil is hot add the mustard seed, cardamom, and coriander seeds. Toast for 30 seconds to a minute, stirring every few seconds. Seeds might pop in the hot oil, and it will become fragrant.
Add the onion and simmer until transparent.
Add the garlic and simmer until fragrant.
Add the celery and carrots, tossing them in the oil.
Add the curry paste, coconut milk and cream, gochujang, oyster sauce, and miso paste. Grate the frozen ginger and galangal finely (directly from the freezer) and add to the curry. Stir.
Add the potatoes, Thai chilis, and remaining spices and the soy sauce.
Bring to a low boil then simmer covered until the potatoes are almost soft, stirring occasionally
With about 5 minutes remaining raise the heat slightly and add the crumbles and the peas. Stir regularly until defrosted and incorporated.
Serve with rice or noodles. Soft boiled or onsen eggs make a nice side.