Two-bite vegetable samosas filled with peas, carrots, onion, colorful Little Potatoes, and rich coconut curry. These little samosas make a great appetizer!

Prep
45 mins
Cook
50 mins
Serves
4
Ingredients
16

Equipment

  • Medium pot
  • Large skillet

Ingredients

  • 1 1/2 cups Little Potatoes, diced
  • 1 Tbsp olive oil
  • 1/4 cup carrots, finely diced
  • 1/4 cup onion, finely diced
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1 pinch paprika
  • 1 pinch turmeric
  • 1 Tbsp yellow curry powder
  • 1/3 cup frozen peas (prepared in microwave)
  • 3/4 tsp lemon juice
  • 3 to 6 Tbsp water
  • 2 to 3 Tbsp coconut milk
  • 1 to 2 Tbsp nutritional yeast
  • 16 egg-less spring roll wrappers (6"x 6")
  • (For deep frying) coconut or canola oil

Instructions

  • Make the Vegetable Filling:

    Bring a medium sized pot of water to a rapid boil. Fill a large bowl with ice water. Add the diced potatoes to the boiling water and cook for six minutes before draining and plunging into the the ice water to stop the cooking process. Set aside.

  • Step 2

    In a large skillet, heat olive oil over medium-high heat. Add the carrot and onion. Cook until onion is almost transparent. Add the minced garlic and cook until transparent. Drain the par-boiled potatoes before adding them to the skillet. Add the salt, paprika, turmeric and curry powder. Mix in the cooked peas and cook over medium heat until the potatoes are tender. Gradually add between 3 to 6 tablespoons of water, as needed, to keep the mixture from sticking to the pan.

  • Step 3

    Add coconut milk, lemon juice, and nutritional yeast. Use a fork to mash 1/3-1/2 of the potatoes – once mixed, the mixture should clump together. Continue cooking until the mixture is quite thick and stiff. Taste and adjust seasonings to suit your preference (salt, coconut milk, and nutritional yeast, etc.) Set mixture aside.

  • Fold and Fry the Samosas:

    Place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

  • Step 5

    Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold.)

  • Step 6

    Fold the entire lower half up so that the bottom edge is now even with the top edge.

  • Step 7

    Fold the top left corner down, back over the filling and flush with the center.

  • Step 8

    Fold the triangle of folded filling once to the right.

  • Step 9

    Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1 1/2″ of deep frying oil over medium-high heat. Once the oil is hot (the oil should be almost smoking hot), deep fry the samosas for 1 to 2 minutes per side, until the wrapper is a deep golden brown. Drain.

  • Step 10

    Serve immediately with your favorite dipping sauces (chutneys, vegan yogurt based dips. hummus, hot sauce, etc.) For smooth samosas make sure to use hot frying oil.

  • Step 11

    To fold, place about one tablespoon of filling in the lower left quadrant of your spring roll wrapper.

  • Step 12

    Fold the lower left corner into the center point of the square, over the filling (take care to keep the filling enclosed in the fold).

  • Step 13

    Fold the top left corner down, back over the filling and flush with the center.

  • Step 14

    Fold the triangle of folded filling once to the right, and then a second time, up and into a small triangle parcel.