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Veggie Samosas with Avocado Cilantro Dipping Sauce

INGREDIENTS

Filling 

  • 1 ½ cups of red skin potatoes skins removed and cubed
  • 1 bag of Stahlbush Sweet Potatoes
  • 1 ⅓ cup of Stahlbush Diced Onions
  • 1 ½ cups of Stahlbush Frozen Peas
  • 2 tablespoons of olive oil
  • 1 clove of garlic minced
  • 1 ¼ teaspoon of curry powder
  • ⅛ teaspoon of harissa powder
  • Sprinkle of ginger powder
  • Sprinkle of cardamom
  • 2 packages of egg roll wraps
  • Olive oil for brushing

Avocado cilantro sauce

  • 1 ripe avocado pit removed
  • ⅓ cup of plain yogurt
  • 4 tablespoons of tahini
  • ⅓ cup of cilantro roughly chopped
  • 1 teaspoon of lemon juice
  • ¼ cup + 2 tablespoons of water
  • Salt and pepper to taste
INSTRUCTIONS

Samosas

  • Preheat oven to 425.
  • Using a medium to large pot with water filled almost to the top add in the both varieties of potatoes and cook until softened.
  • Once down cooking remove from heat, strain, and put into a large bowl and mash
  • While the potatoes are cooking add the olive oil and peas to a pan and saute until softened. Add in garlic and cook until fragrant, about a minute.
  • Once the peas are done cooking add the peas and garlic to the same bowl as the mashed potatoes.
  • Mix in spices and salt and pepper.
  • Prepare a baking tray with parchment paper or a silicone baking mat
  • Using a cookie scoop add a bit of the filling to one egg roll wrapper at a time and fold in half. Fold the edges in slight and bunch of the center
  • Repat this process until you’ve ran out of filling.
  • Brush each samosa with a little bit of olive oil and bake for 12-15 minutes or until golden brown.
  • While the samosas are baking, prepare the sauce.

Avocado cilantro sauce 

  • Add all of the ingredients together in a high-speed blender or food processor and blend until smooth and creamy

Share this recipe

Veggie Samosas with Avocado Cilantro Dipping Sauce

INGREDIENTS

Filling 

  • 1 ½ cups of red skin potatoes skins removed and cubed
  • 1 bag of Stahlbush Sweet Potatoes
  • 1 ⅓ cup of Stahlbush Diced Onions
  • 1 ½ cups of Stahlbush Frozen Peas
  • 2 tablespoons of olive oil
  • 1 clove of garlic minced
  • 1 ¼ teaspoon of curry powder
  • ⅛ teaspoon of harissa powder
  • Sprinkle of ginger powder
  • Sprinkle of cardamom
  • 2 packages of egg roll wraps
  • Olive oil for brushing

Avocado cilantro sauce

  • 1 ripe avocado pit removed
  • ⅓ cup of plain yogurt
  • 4 tablespoons of tahini
  • ⅓ cup of cilantro roughly chopped
  • 1 teaspoon of lemon juice
  • ¼ cup + 2 tablespoons of water
  • Salt and pepper to taste
INSTRUCTIONS

Samosas

  • Preheat oven to 425.
  • Using a medium to large pot with water filled almost to the top add in the both varieties of potatoes and cook until softened.
  • Once down cooking remove from heat, strain, and put into a large bowl and mash
  • While the potatoes are cooking add the olive oil and peas to a pan and saute until softened. Add in garlic and cook until fragrant, about a minute.
  • Once the peas are done cooking add the peas and garlic to the same bowl as the mashed potatoes.
  • Mix in spices and salt and pepper.
  • Prepare a baking tray with parchment paper or a silicone baking mat
  • Using a cookie scoop add a bit of the filling to one egg roll wrapper at a time and fold in half. Fold the edges in slight and bunch of the center
  • Repat this process until you’ve ran out of filling.
  • Brush each samosa with a little bit of olive oil and bake for 12-15 minutes or until golden brown.
  • While the samosas are baking, prepare the sauce.

Avocado cilantro sauce 

  • Add all of the ingredients together in a high-speed blender or food processor and blend until smooth and creamy

Share this recipe