Curry Vegetable Samosas
This recipe falls into the ” I love these but I could never make them” Category. I find a lot of Ethnic foods play havoc with our confidences, sometimes it’s unfamiliar ingredients, other times it’s technique that we may not be familiar with. But you can trust me when I say that samosas are very easy to make, and once you pair them with our amazing Tomato Relish I am quite certain that they will make their way into regular rotation.
Curry Vegetable Samosas
- Total Time: 0 hours
- Yield: Makes 20-24 1x
Description
Find the recipe for our delicious tomato relish by simply clicking here.
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
Instructions
- Place potatoes in a large pot. Cover with cold water, boil until fork tender. Drain.
- Add butter to a sauté pan, add onions, garlic, and carrots and cook until the onions are translucent.
- Add curry, cumin, and coriander. Mix well.
- Mash the drained potatoes, add the onion mixture, stir in peas.
- Lay out egg roll wrappers. Place 1 tbsp filling in the center of each.
- Moisten the edges of the wrappers with cold water, fold in a triangular shape, corner to corner and pinch to seal.
- Heat canola oil in a heavy pot or deep fryer to a temperature of 370F.
- Deep fry the samosas until golden brown.
- Serve with Tomato Relish.
- Prep Time: 30 minutes
- Cook Time: 10 -15 minutes
- Category: Entrees, recipes
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