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Vegetarian Curry Samosas with Tamarind Dip

October 3, 2017

Vegetarian Curry Samosas with Tamarind Dip 0 0 5 0

If it hasn’t already, then healthy alternative recipes like this can open your mind up to the real sustainable possibilities of eating nutritiously and deliciously with every bite. These samosas have so much flavour and yet they’re absolutely packed with nutritional goodness, that they appear too good to be true!

  • Prep: 30 mins
  • Cook: 10 mins
  • 30 mins

    10 mins

    40 mins

  • Yields: 20 samosass
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Ingredients

For the Samosas

500g/17.5oz potatoes

30g/1oz carrots

50g/2oz green peas

10g/0.5oz cilantro/coriander

1 tsp aloo bhaji

50g/2oz cauliflower

7g/0.25oz garlic

15g/0.5oz curry powder

1 tbsp oil

salt, to taste

black pepper, to taste

Cornstarch slurry for sealing the wraps – 20 samosas would require a slurry of about 2 tbsp cornstarch diluted in 2 tbsp water

For the Wraps

4 egg whites

50ml/1.75fl oz water

20g/0.75oz coconut flour

1 tsp baking powder

For the Tamarind Dip

30ml/1fl oz tamarind juice

50ml/1.75fl oz honey

7g/0.25oz fresh cilantro/coriander

pepper, to taste

Directions

1For the Wraps

2

3Whisk all ingredients in a bowl to form a batter.

4The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.

5Coat a 10 inch non-stick pan very lightly with coconut oil.

6Ladle in 1/3 cup of batter and swirl around the pan.

7Cook until firm to handle.

8Set aside setting wax paper sheets in between layers to prevent wraps from sticking.

9For the Tamarind Dip

10

11Whisk all ingredients in a bowl.

12Set aside until ready to serve.

13For the Samosas

14

15Wash, and peel all vegetables.

16Boil potatoes until soft enough for mashing.

17While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.

18Blanch the chopped vegetables and the green peas for about a minute. Drain.

19When, the potatoes are done, transfer them to a bowl and mash.

20Fold in the blanched vegetables and chopped cilantro.

21Season with aloo bhaji, salt, and pepper.

22Lay a piece of the prepared wraps onto a working surface and cut into half.

23Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.

24Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.

25Drain on paper towels.

26Serve with the tamarind dipping sauce.

See more recipes here - http://www.mynutricounter.com/

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