Click here to printSamosa Salad
Bearing in mind that there are a lot of raw foodies and people with gluten intolerance, I have prepared this recipe using pumpkin as a pastry alternative. If you don't want to use the pumpkin you could use some pre-made pastry from your local shop or leave the pastry out entirely and use the filling for a deconstructed samosa salad.
ingredients
For the filling
- 3 – 4 medium sized potatoes, peeled and cut
- 2 tbsp Coconut Oil
- 1 tsp vegetable bouillon powder
- 1 medium sized yellow onion, very finely chopped
- 1 cup diced carrots
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, minced
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp sea salt
- ¾ cup green peas
For the 'Pastry'
- ½ butternut pumpkin, thinly sliced
- ¼ cup olive oil
- 1 tbsp sea salt
method
- Step 1 :Steam the potatoes and carrots until soft.
- Step 2 :Sautee the onions in Coconut Butter/Oil until golden brown.
- Step 3 :Place all the ingredients in a pan and simmer until the liquid is gone.
- Step 4 :If you would like to serve the mixture as a samosa salad (without the pastry) then I recommend presenting with some thick, crusty bread.
- Step 5 :Mix all the thin slices in a medium sized bowl with olive oil and sea salt and allow five minutes to break down. This makes the pumpkin more pliable.
- Step 6 :Wrap the samosa mixture in the thin slices of pumpkin and serve.
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