These spicy vegetable samosas are an easy treat for Indian food lovers! Hot, crisp and delicious, and no frying!
Recipe by: eathealthyeathappy.com
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
a scant 1/8 tsp – 1/4 tsp red pepper flakes, depending on how hot and spicy you like your samosas (I go with a level 1/8 tsp, which is plenty hot for me)
1 medium onion, chopped fine
1 medium 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
about 1 Tbs fresh ginger, grated (can substitute about 1/4 tsp dried ground ginger)
1 tsp garlic powder
1 cup water
about 1 1/2 cups green peas, fresh or frozen and thawed
10 egg or spring roll wrappers (to make vegan, look in the freezer section of an Asian market for egg-free wrappers)
- Combine the oil and spices in a large nonstick skillet over medium low heat.
- Stir the spices around in the oil for about 2 minutes.
Add the vegetables, raise the heat to medium and stir-fry for about 5 minutes.
- Stir in the ginger, garlic powder and water. Cover the skillet and simmer for about 10 minutes, stirring occasionally. You may need to turn the heat down a bit midway through the simmering.
- Stir in the peas and cook for a few more minutes until they’re heated through.
- Take the skillet off the heat and let the samosa filling come to room temperature. You can speed this up by transferring the filling to another container. READ MORE