Spicy vegetable samosa filling (V)

This is basically the filling for vegetable samosas, however it could easily be served as a main course with pilau rice and naan breads Because it is meant to be a samosa filling it should be quite dry or you will have a shock when you deep fry them! If you are serving this as a main course it does not have to be as dry.

Spicy vegetable samosa filling (V)

Servings:	Serves 4 or as a filling for samosas for 4 people
Calories per serving:	353
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Great idea 5/5 Like you suggested, I couldn't be bothered to make the samosas, just used the filling alone - yum! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons vegetable oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 3 medium potatoes, peeled and cut into small cubes
• ½ cup frozen peas, defrosted
• ½ cup finely sliced cabbage
• 2 tablespoons desiccated coconut (you can prepare this yourself if you wish)
• 1 green chilli, de-seeded and sliced into rings
• ½ teaspoon garam masala
• ½ teaspoon chilli powder
• ½ teaspoon turmeric powder
• 2.5 cm (1 ") peeled ginger root, grated
• 1 teaspoon ground coriander seeds
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• Juice of half a lemon
• A big handful of chopped coriander leaves
• Sea salt to taste

Method

1. Boil the potatoes, peel and roughly mash them
2. Cook the peas by boiling or microwaving
3. Cook the cabbage by boiling or microwaving so it's to your liking
4. Fry the onions in the oil until slightly brown
5. Add all of the spices apart from the coriander and stir-fry for 3 minutes
6. Add the mashed potatoes, peas and cabbage and stir-fry for a little longer, mixing well
7. Add all of the spices apart from the coriander leaves, stir well and fry for a minute
8. Add the lemon juice and coriander leaves

Serving suggestions

Serve as a vegetable main course or use as a filling for vegetable samosas.

If you're not an expert then see: how to fold samosas.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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