Oui! Chef season 5 Episode 12

Curry Vegetable Samosas

There’s something about a golden, crispy samosa that makes it hard to wait for it to cool down. That first bite through the wrapper, followed by a soft, warmly spiced filling, is a pretty good reward for a little time in the kitchen. For this Oui Chef recipe, we’re filling ours with potatoes, vegetables and fragrant spices, then serving them with a creamy mint sauce that gets a little sweetness from maple syrup. You’ll want to get a bit of everything in each bite.

Potatoes do a lot of the work in these samosas. They give the filling its soft, hearty texture and bring all those other ingredients together. The onions and garlic add a savoury base, while the carrots and green peas bring little pockets of sweetness and colour. I like a filling where you can still appreciate the vegetables, with enough texture to keep every mouthful interesting. Once that mixture is tucked inside a crisp wrapper, you’ve got a lovely combination.

Then there are the spices. Yellow curry powder, cumin and coriander give the filling warmth and a wonderful aroma. Giving them a little time in the pan with the buttery vegetables helps bring their flavour into the whole mixture. The cumin adds an earthy note, while the coriander brings a brighter flavour that works beautifully with the potatoes. It’s the sort of smell that gets someone wandering into the kitchen to ask what’s cooking.

One of the things I like about this version is the use of egg roll wrappers. They’re a handy shortcut for home cooks, and they fry up with a satisfying crunch. You can spend your time making a flavourful filling and getting everyone involved in folding. Put the wrappers and filling on the counter, give everyone a little space, and turn the preparation into part of the fun.

A little care with the wrapping makes a difference. Let the filling cool so it’s easier to handle, leave yourself enough room around the edges and take the time to make a good seal. It’s tempting to squeeze in another spoonful, but a neatly filled samosa is much easier to close. Once fried, those golden triangles are ready for the part I’m especially looking forward to: the dipping sauce.

Greek yogurt gives the sauce its creamy base, with fresh mint and cilantro adding a lovely freshness. Lime juice brings a sharp, lively edge, and the maple syrup rounds it all out with sweetness. I love that combination alongside the curry and cumin. You get the warm filling, the crisp shell and then a cool, tangy spoonful of sauce. The maple fits right in, giving a familiar flavour a slightly different job.

Give the sauce a taste before it goes to the table. You want to notice the herbs and lime along with the maple, with everything working together. Serve it in a bowl big enough for a proper dip, or spoon a little onto individual plates if you’re putting these out as a starter. Either way, make sure there’s enough to go around.

These vegetable samosas would be right at home on a platter for company, alongside a curry supper or served with a crisp salad for a casual meal. They’re also the kind of food that encourages people to linger around the kitchen, dipping and chatting while the next batch is ready.

That’s what I enjoy sharing through Oui Chef: approachable food with plenty of flavour and a reason to get cooking. Familiar vegetables, a few good spices and a little maple come together here in something that’s fun to make and even better to eat. Set the platter down, pass the sauce and make sure the cook gets a couple while they’re still warm.

 

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Curry Vegetable Samosas

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  • Author: The Kilted Chef
  • Total Time: 0 hours
  • Yield: Makes 20-24 1x
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Ingredients

Units Scale
  • 1 lb potatoes, peeled and cut in fourths
  • 2 tbsp butter
  • 2 medium yellow onions, diced
  • 2 cloves garlic, minced
  • 1 lg carrot, diced
  • 1 tbsp yellow curry powder
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 cup green peas
  • 24 eggroll wrappers
  • Mint Sauce
  • 1/2 cup Greek yogurt
  • 1 tsp chopped fresh mint
  • 1 tsp chopped cilantro
  • 2 tbsp maple syrup
  • 1 lime, juiced

Instructions

  1. Place potatoes in a large pot. Cover with cold water, boil until fork tender. Drain.
  2. Add butter to a sauté pan, add onions, garlic, and carrots and cook until the onions are translucent.
  3. Add curry, cumin, and coriander. Mix well.
  4. Mash the drained potatoes, add the onion mixture, stir in peas.
  5. Lay out egg roll wrappers. Place 1 tbsp filling in the center of each.
  6. Moisten the edges of the wrappers with cold water, fold in a triangular shape, corner to corner and pinch to seal.
  7. Heat canola oil in a heavy pot or deep fryer to a temperature of 370F.
  8. Deep fry the samosas until golden brown.
  9. Combine all ingredients for the mint sauce and mix well.
  • Prep Time: 30 minutes
  • Cook Time: 10 -15 minutes
  • Category: Entrees, Recipes

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