Vegetable Samosas
Delicious, vegetable samosas pack lots of wonderful Indian curry flavor. Enjoy them as appetizers or a vegan snack.
Ingredients:
2 Tbs olive oil
1 tsp red or yellow curry powder
1 tsp garam masala
1/4 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1/8 tsp tsp red pepper flakes
1 medium onion, chopped fine
1 carrot, chopped fine
2 medium potatoes, peeled and finely diced
2 medium red bell peppers, diced
optional – 1 or more red or green chili peppers to taste, seeded and chopped fine
1 Tbs fresh ginger, grated
1 tsp garlic powder
1 cup water
1 1/2 cups green peas, fresh or frozen and thawed
10 frozen empenada wrappers
Instructions:
- Mix spices and oil in a non-stick pan. Heat 2 minutes and then add vegetables. Cook about 5 minutes.
- Stir in the ginger, garlic powder and water. Cover and simmer 10 minutes, stirring occasionally. Add peas and cook until heated throughout.
- Remove skillet from heat and let filling cool.
- When you’re ready to fill your samosas, position two racks in the middle of the oven and heat it to 375. Grease two cookies sheets and have a little container of water, a pastry brush and your wrappers ready.
- As you wrap the samosas, arrange them on the cookie sheets. Spray samosa with cooking oil to help them brown. Cook for about 8 minutes.
- Turn samosas over and cook 8 minutes on opposite side.
- Serve with chutney or other dipping sauce of your choice.
