Spicy Vegetable Samosas

Name: Spicy Vegetable Samosas
Ingredients: 1 onion, finely diced; 1 carrot, finely diced; vegetable oil; 12 ounces yukon gold potatoes, peeled and finely diced; 2 teaspoons finely chopped ginger; 2 teaspoons curry powder; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon black pepper; 1 cup water; 1/2 cup frozen peas, thawed; 2 tablespoons chopped cilantro; 20 egg roll wraps or 36 wonton wrappers

14 ingredients

8 steps

Ingredients

1 onion, finely diced
1 carrot, finely diced
vegetable oil
12 ounces yukon gold potatoes, peeled and finely diced
2 teaspoons finely chopped ginger
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 cup water
1/2 cup frozen peas, thawed
2 tablespoons chopped cilantro
20 egg roll wraps or 36 wonton wrappers

Directions

1

In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
2

Add curry powder, salt, cumin, cayenne and pepper to mixture.
3

Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
4

Add peas and cook a few minutes, then stir in coriander and remove from heat.
5

If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
6

Arrange on baking sheet and brush lightly with oil.
7

Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
8

Serve with coriander chutney, tamarind chutney, and/or hot onion relish.