Vegetarian Curry Samosas with Tamarind Dip

Vegetarian Curry Samosas with Tamarind Dip

October 3, 2017

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
  • Yields: 20 samosass


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


For the Wraps

Whisk all ingredients in a bowl to form a batter.

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

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

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

Cook until firm to handle.

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

For the Tamarind Dip

Whisk all ingredients in a bowl.

Set aside until ready to serve.

For the Samosas

Wash, and peel all vegetables.

Boil potatoes until soft enough for mashing.

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

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

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

Fold in the blanched vegetables and chopped cilantro.

Season with aloo bhaji, salt, and pepper.

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

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

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

Drain on paper towels.

Serve with the tamarind dipping sauce.

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