Potato-Green Pea Samosa Filling
This stuff is amazing. So amazing, in fact, that I never really bother making the actual samosas. This stuff doesn't need a little doughy jacket to be complete. It's perfect and wonderful on its own. Free the filling!
Potato-Green Pea Samosa Filling
Recipe modified slightly from Vegan with a Vengeance
3 medium-sized russet potatoes, cut into 1'' chunks
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 medium-sized onion, finely chopped
1 cup finely diced carrots
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
pinch of cayenne pepper
1 teaspoon salt
juice of 1 lemon
3/4 cup green peas
Boil the potatoes until tender, 15-25 minutes depending how big your chunks are. Drain and set aside.
Heat the oil, cumin seeds, and mustard seeds in a large skillet over medium heat. use a lid if you don't want seeds in your eyes. (You don't.) Let the seeds pop for a minute, then add the onions and carrots. Raise the heat to medium-high and saute for 7 to 10 minutes, or until the onions begin to brown. Add the garlic, ginger, coriander, turmeric, cayenne, salt, and lemon juice and saute for another minute.
Add the cooked potatoes. Mash them to your liking with a wooden spoon or a potato masher. Throw in the peas. Let them heat up for a minute or two, then dig in.
Serves 2 hungry people as a main dish, possibly 3 if you're less ravenous.
Nutritional Information: 347 calories, 7.5 g fat (0.5 g saturated fat), 8 g fiber, 9.5 g protein @ 2 servings.
Potato-Green Pea Samosa Filling
Recipe modified slightly from Vegan with a Vengeance
3 medium-sized russet potatoes, cut into 1'' chunks
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 medium-sized onion, finely chopped
1 cup finely diced carrots
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
pinch of cayenne pepper
1 teaspoon salt
juice of 1 lemon
3/4 cup green peas
Boil the potatoes until tender, 15-25 minutes depending how big your chunks are. Drain and set aside.
Heat the oil, cumin seeds, and mustard seeds in a large skillet over medium heat. use a lid if you don't want seeds in your eyes. (You don't.) Let the seeds pop for a minute, then add the onions and carrots. Raise the heat to medium-high and saute for 7 to 10 minutes, or until the onions begin to brown. Add the garlic, ginger, coriander, turmeric, cayenne, salt, and lemon juice and saute for another minute.
Add the cooked potatoes. Mash them to your liking with a wooden spoon or a potato masher. Throw in the peas. Let them heat up for a minute or two, then dig in.
Serves 2 hungry people as a main dish, possibly 3 if you're less ravenous.
Nutritional Information: 347 calories, 7.5 g fat (0.5 g saturated fat), 8 g fiber, 9.5 g protein @ 2 servings.
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I'll have to pick up some of those spices, but everything else is stuff I usually have around. I love new recipes that don't involve a lot of new fancy ingredients because I know I'll make it more than once. Thanks for posting this! I should really just go out and purchase VwaV.
Posted by
Shananigans |
5:23 PM
Yeah, I think pretty much everyone should own VwaV. You. Your doctor. Your doctor's grandma's secret lover. I've never made something bad from it, and most of the recipes don't require unusual things. If every person who thinks vegan food is bland and disgusting was given a copy of this book I think the world would be a better place.
Posted by
Amanda |
9:54 PM
Oh man, isn't it amazing? I might make it tonight because now you've got it in my head. The recipe usually only makes 2 or 3 servings for me because I don't eat it with anything else. I like to let its individual deliciousness shine. :) I hope you like the peanut noodles!
Posted by
Amanda |
4:45 PM
what a delicious recipe, the flavor of this recipe is astounding even for non-vegan people.
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