Spicy vegetable samosa filling (V): Difference between revisions
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|description=This is basically the filling for vegetable samosas, however it could easily be served as a main course with pilau rice and naan breadsBecause it is.. | |||
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This is basically the filling for vegetable samosas, however it could easily be served as a [[main course]] with [[ | This is basically the filling for vegetable samosas, however it could easily be served as a [[main course]] with [[pilau rice]] and [[naan breads]] | ||
Because it is meant to be a samosa filling it should be quite dry or you will have a shock when you [[deep fry]] them! If you are serving this as a [[main course]] it does not have to be as dry. | Because it is meant to be a samosa filling it should be quite dry or you will have a shock when you [[deep fry]] them! If you are serving this as a [[main course]] it does not have to be as dry. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 tablespoons [[vegetable oil]] | | 2 tablespoons [[vegetable oil]] | ||
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| ½ cup [[frozen peas]], [[defrosted]] | | ½ cup [[frozen peas]], [[defrosted]] | ||
| ½ cup finely sliced [[cabbage]] | | ½ cup finely sliced [[cabbage]] | ||
| 2 tablespoons | | 2 tablespoons [[desiccated coconut]] (you can [[Preparing a coconut|prepare this yourself if you wish]]) | ||
| 1 green [[ | | 1 green [[chilli]], de-seeded and sliced into rings | ||
| ½ teaspoon [[garam masala]] | | ½ teaspoon [[garam masala]] | ||
| ½ teaspoon [[ | | ½ teaspoon [[chilli powder]] | ||
| ½ teaspoon [[turmeric powder]] | | ½ teaspoon [[turmeric powder]] | ||
| 2.5 cm (1 ") peeled [[ginger root]], [[grated]] | | 2.5 cm (1 ") peeled [[ginger root]], [[grated]] | ||
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If you're not an expert then see: '''[[How to fold samosas|how to fold samosas]]'''. | If you're not an expert then see: '''[[How to fold samosas|how to fold samosas]]'''. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
Revision as of 16:16, 17 August 2014
| Spicy vegetable samosa filling (V) | |
|---|---|
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| Servings: | Serves 4 or as a filling for samosas for 4 people |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
This is basically the filling for vegetable samosas, however it could easily be served as a main course with pilau rice and naan breads Because it is meant to be a samosa filling it should be quite dry or you will have a shock when you deep fry them! If you are serving this as a main course it does not have to be as dry.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons vegetable oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 3 medium potatoes, peeled and cut into small cubes
- ½ cup frozen peas, defrosted
- ½ cup finely sliced cabbage
- 2 tablespoons desiccated coconut (you can prepare this yourself if you wish)
- 1 green chilli, de-seeded and sliced into rings
- ½ teaspoon garam masala
- ½ teaspoon chilli powder
- ½ teaspoon turmeric powder
- 2.5 cm (1 ") peeled ginger root, grated
- 1 teaspoon ground coriander seeds
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- Juice of half a lemon
- A big handful of chopped coriander leaves
- Sea salt to taste
Method
- Boil the potatoes, peel and roughly mash them
- Cook the peas by boiling or microwaving
- Cook the cabbage by boiling or microwaving so it's to your liking
- Fry the onions in the oil until slightly brown
- Add all of the spices apart from the coriander and stir-fry for 3 minutes
- Add the mashed potatoes, peas and cabbage and stir-fry for a little longer, mixing well
- Add all of the spices apart from the coriander leaves, stir well and fry for a minute
- Add the lemon juice and coriander leaves
Serving suggestions
Serve as a vegetable main course or use as a filling for vegetable samosas.
If you're not an expert then see: how to fold samosas.
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