Spicy vegetable samosa stuffing = an Indian street food morsel minus the pastry !
I’ve always loved a bag of Indian takeaway samosa, sometimes in the “chat” style in a takeaway container with a yoghurt dressing drizzled over the top … So last night I decided to try to make something similar and see what happened ! It worked out well and the family definitely enjoyed dinner last night ! I added finely diced red onion, coriander, tomatoes and cucumber to the topping with a drizzle of the cucumber and mint dressing.
If you like this type of food, definitely give it a go. You can stuff whatever vegetables you like, I used zucchini and capsicum but the possibilities are endless ! Also add more or less chilli to your liking.
Enjoy ! Joni ???
Spicy masala samosa vegetable stuffing
2016-01-27 17:19:11
Serves 8
Delicious morsels reminiscent of the street food of India. Spicy and filling, excellent served with a simple side salad.
Prep Time
45 min
Cook Time
35 min
Ingredients
- 2 tbs olive, rice bran or coconut oil
- 1 brown onion, finely diced
- 1 red chili chopped fine
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds (optional)
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 carrots, diced finely
- 1 zucchini, diced finely
- 1/4 cup fresh coriander, chopped
- 1/4 cauliflower, cut into small florets
- 1/4 tsp chilli powder (optional for more heat)
- 1/4 cup lemon juice
- Vegetables for stuffing : eggplant, zucchini, capsicum, field mushrooms, tomatoes
Instructions
- Preheat oven to 180°C. Get your casserole dishes ready, the size will depend on what vegetables you are doing. This mix makes approx. five cups of samosa curry mixture.
- Heat oil in a pan until hot. Add the onion, garlic, ginger, chilli, cumin, fennel seeds, ground coriander, turmeric, garam masala and stir. Cook for 5 mins until nice and golden.
- Add in the carrots, cauliflower and zucchini with a sprinkle of salt and 1 cup of water (or stock). Cook uncovered for 20 mins, adding water if it gets too dry.
- Once cooked, mash a little of it with a fork to create a thick sauce, leaving much of the vegetables whole. Tip over the lemon juice and let sit and cool down a little.
- Prepare your vegetables for stuffing, spoon out the flesh of the eggplants, zucchini and tomatoes. Clean out the capsicums and cut in half. Trim the stalk for the mushrooms and wipe the outsides.
- Stuff your vegetables. Spray with olive oil spray and place in the oven for approx. 15 mins. If you have a fan-grill function this will give you a lovely crispy top.
- Remove once cooked and brown and serve with a side salad. Keeps well in the fridge and nice cold for a work lunch too.
- This can be served with the cool cucumber and mint dressing found here : http://www.opticook.org/?p=1100
Notes
- Filling suitable to freeze.
- You could also just eat the curry without the stuffing process or over mustard seed cauliflower rice.
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