Vegetarian Samosas Recipe

written by Lisa Guy

Vegetarian Samosas Recipe

Credit: Lisa Guy

Adding curry powder to dishes is a wonderful way to promote better health. Made with the super spice turmeric along with coriander, cumin, red pepper and cardamom, this delicious combination not only tastes amazing but is loaded with curcumin, a natural compound in turmeric that has been found to help reduce the risk of cancer, heart disease and Alzheimer’s. Curry powder is also anti-inflammatory, making it beneficial for arthritis sufferers.

Makes: 12 samosas

Ingredients

Method

  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Olive oil
  • 1 medium sweet potato, peeled & diced
  • 1 carrot, finely chopped
  • 1 cup peas (fresh or frozen)
  • 1 tbsp curry powder
  • Pinch sea salt & pepper
  • Small handful coriander
  • 1 tbsp mango chutney
  • Juice ½ small lemon
  • 6 sheets filo pastry
  • 1 tbsp sesame seeds

  • Raita
  • 200g natural yoghurt
  • Small handful mint, finely chopped
  • Juice ½ small lemon
  1. Preheat oven to 200°C. Line baking tray with baking paper.
  2. Cook onion and garlic in frying pan over medium heat with a little olive oil for 3 mins.
  3. Add sweet potato, carrot, peas, curry powder and salt and pepper and cook for around 5 mins. Stir through coriander, mango chutney and lemon juice and cook for a further 2 mins, until sweet potato is cooked through. Gently mash mixture so it still has plenty of lumpy bits.
  4. Lay 1 sheet filo pastry out on dry chopping board, brush with olive oil then lay another layer of filo on top. Cut into quarters then fill centre of each with 2 tbsp mixture. Fold filo over to make triangle and press down edges. Brush tops with a little olive oil and sprinkle with sesame seeds.
  5. Place triangles on baking tray and bake for 30 mins, or until golden-brown.
  6. To make raita simply mix ingredients in small bowl until well combined.
  7. Samosas are delicious served warm with small bowls of raita and mango chutney.


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Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .