Potato curry Samosas

Yesterday I asked Matt to take Liam out for a couple hours so I could clean and make dinner. Normaly I can do this with all the normal distractions a one and a half (almost) year old comes with, but with an open house today and a tedious dinner planned, I wanted some alone time. I spent around 2 hours cleaning and one hour cooking….and then I had to clean all over again because of the amazing mess I had made. Fail.

I couldn’t bring my self to take a picture of the sink area. Ever seen tornado damage? Yeah, something like that. This is another dish that I started out with a vauge idea of what I wanted, and kind of just evolved as I cooked. I took better mental notes and more pictures then I usualy do, but still I am kicking my self for not writing stuff down!  Anyway, here they are. The result of very little prep time, not including the beyond belief mess I made in the kitchen.

Vegan Potato Curry Samosas.

1 large russet potato, peeled and diced

1 10 oz package of frozen peas

1 carrot shredded

1/2 large onion diced

1/2 block silken tofu

3 cloves of garlic minced

1 T ginger minced

1 T coriander

1 t cumin

1/4 t cayenne pepper

1/2 t turmeric

1/4 t allspice

1/4 c vegetable stock (optional)

salt and pepper as needed

1/2 cup cilantro minced

1 package philo dough, thawed

Steam or boil the potatoes until almost fork tender, around 10 min.

In a very large skillet, sweat out the onions for 3 min until slightly translucent. Add garlic, ginger, peas, carrots, salt, pepper and spices and  salute for 5 min.

When the potatoes are done, add them into the skillet with the veg. Stir in the tofu, and a bit more s&p to taste. If you feel it is too thick, add a bit of the vegetable stock to help thin it out. When the tofu is very well incorporated, add in the cilantro and set aside to cool.

Now for the fun. This was my first time working with philo dough, and I must admit, I will think long and hard about using it again. It was fun to play with though, and I imagine with practice it would become a bit less contrary. I wound up using an entire package of dough for this, but only because I am impatient and did not wait for the first roll to be completely thawed before trying to use it. The end result was a ribbony mess.

Preheat your oven to 400 and line a cookie sheet with parchment paper.

Take 2 or 3 sheets and cut them in half. Place a little scoop of filling in the top corner.

Fold the corners over and start folding down making a triangle as you go. Wet any free edges with a little water, and secure the end with water as well. Keep doing this until all the filling is gone, mine made about 20, but I ate so much of the curry that I probably could have made 2 dozen easily.

Bake at 400 for 20 minutes.

I made a very un authentic mint chutney to go with these.

Mint chutney (kinda)

1 big bunch of mint

1 big bunch of cilantro

1/4 large onion

1/2 seeded jalapeño

2 t lemon juice

1/4 block silken tofu

salt and pepper

Put everything in a food processor, blend till smooth and eat ❤

Now, don’t get me wrong, these were AWESOME. However, the curry it self is lost in the crispiness. I freaking loved that potato stuff and will defiantly be making that again SOON. So if these just seem too tedious for you, just make the curry, it takes like 20 minutes … maybe and it’s wicked good ❤

Advertisements