Sweet Potato Samosas

19 ingredients
16 steps

Ingredients

  • 4 cups sweet potatoes, peeled and cubed (about 2 large cut into 1/2-inch cubes)
  • 2 cups cauliflower, chopped (about 1/3 of a large head)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon fine sea salt
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup lemon juice
  • 1 cup frozen peas (petits pois are best)
  • 1/2 cup packed cilantro, chopped
  • 1 package (16 ounces) phyllo sheets, defrosted
  • 1/2 cup vegetable oil or melted butter
  • 1 tablespoon black sesame seeds (optional)

Directions

  1. 1
    In a large pot over high heat, boil the sweet potatoes for 3 minutes.
  2. 2
    Add the cauliflower and boil until both vegetables are tender but not falling apart.
  3. 3
    Drain and set aside.
  4. 4
    In a large skillet over medium heat, heat the oil.
  5. 5
    Cook the onion for 5 minutes, or until tender and golden.
  6. 6
    Stir in the ginger and garlic and cook for 1 minute.
  7. 7
    Add the cumin, coriander, garam masala, turmeric, pepper flakes (if using) and salt.
  8. 8
    Cook for 1 minute, stirring.
  9. 9
    Gently fold in the reserved sweet potatoes and cauliflower.
  10. 10
    Stir in the coconut milk and lemon juice and cook to heat through.
  11. 11
    The filling should be moist but not wet.
  12. 12
    If there's too much moisture in the filling, the pastry will burst.
  13. 13
    If the filling is wet, continue cooking to reduce some of the liquid.
  14. 14
    If it's falling-apart dry, add a bit more coconut milk.
  15. 15
    Stir in the peas and cilantro.
  16. 16
    Remove the pan from the heat and set the filling aside to let cool before folding the samosas.

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