Samosa Stuffed Potatoes
It is no secret that I love Indian food. Ever since my wife (then girlfriend) introduced me to my first curry, I have been smitten with the aromatic delicacies of this culturally diverse part of Asia. However, there are several distinct problems with this love affair. First, most Indian restaurants in my area use a good deal of cream and ghee (clarified butter) in their dishes: vegetarian, yes, vegan, not so much. Second, I can’t find any restaurant in my area that will deliver: nice for dinner out, yes, good when you need to satisfy a craving, not so much.
Finally, I have only had authentic Indian food once in my life at a friend’s house. Her mother was in town and prepared this amazing chickpea dish that I am still trying to re-create. You see, I am certain most of the Indian food I have had has been Americanized to some degree. But this lack of authentic Indian cuisine served as the inspiration for my next dish: SAMOSA STUFFED POTATOES. In my search to quench the need for some good Indian food (since no one will deliver), I turned one of my favorite appetizers inside out and into a delicious vegan main dish.
For those Indian food novices, a samosa is a fried sort of pastry stuffed with potatoes, peas, carrots, and spices served with a mint dipping sauce. I will state up front that I am not well versed in Indian cuisine. Part of my love affair is learning about all the different spices and flavor combinations. However, I am certain that I pretty much nailed this one. All the samosa flavors are here without the added oil and fried crispy shell. So, I give you my Americanized version of this Indian appetizer: able to satisfy an Indian food craving, yes, full of fat and animal products, not so much.
Ingredients
- 2 Lrg Russet Potatoes
- 2 Lrg Carrots (minced)
- ½ Med Onion (diced)
- 3-4 Garlic Cloves (minced)
- 1 Cup Frozen Peas
- 4 Oz Can of Green Chilies
- 15 Oz Can of Chickpeas (rinsed & drained)
- 1 ½ Cups of Vegetable Broth
- 1 Tsp Fresh Ginger (grated)
- ½ Tsp Ground Cumin
- ½ Tsp Coriander
- ½ Tsp Garam Masala
- ¼ Tsp Turmeric
- Salt & Pepper to your taste
Instructions
Preheat your oven to 375 degrees. Wash your potatoes, wrap them in foil, and bake them for 40-45 minutes or until they are no longer hard. While the potatoes cook, simmer your onion, carrot, and garlic in the vegetable broth over medium heat for 3-5 minutes. Now add in your peas, chilies, ginger, cumin, coriander, and turmeric and simmer another 3-5 minutes until the peas are heated through and the vegetables are tender.
Now, in a large mixing bowl, coarsely mash your chickpeas with a fork, a potato masher, or your hands. Then remove the potatoes from the oven and when cool enough to handle, cut the tops of each potato and scoop out the insides leaving a large potato skin bowl. Add the scooped out potato in the mixing bowl along with the mashed chickpeas. Then gently fold in the peas and vegetables along with the garam masala. Season to your taste with salt and pepper and then fill your potato skins with the mixture. Any leftover filling is great in a wrap or just by itself for lunch the next day.
Bake the filled potatoes in a 375 degree oven for 15-20 minutes or until the filling is hot and the tops of the potatoes are browned around the edges.
http://www.grassfedcarnivore.com/vegan-indian-samosas/
Everything You Need
Serve these potatoes with sautéed spinach and your favorite Indian condiment such as mint sauce or mango chutney. Now you don’t have to worry about not getting Indian food delivery in your area: can you get your Indian food on in your own home, yes, do you have to worry about tipping the delivery driver, not so much. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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