Samosa Stuffed Baked Potatoes
This is a great recipe that mimicks the flavors of Samosas, an Indian appetizer, but without the need for any frying. The recipe is from an interesting cookbook called Veganomicon:
I only alter the recipe slightly by removing the oil and salt.
Samosa Stuffed Baked Potatoes
Ingredients:
4 large Russet potatoes, baked, cooled, cut in half and flesh scooped out (leave 1/4 in potato in the skin)
3 TBSP peanut oil [I leave this out]
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, small dice, about a cup
1 med carrot, small dice, about 3/4 cup
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 salt [I leave this out]
1/2 cup frozen green peas, rinsed
juice of 1/2 lemon
extra oil for brushing or spraying potatoes [I leave this out]
This is an easy recipe to make and holds well if made up to 24 hours ahead.
One quick spray of olive oil to coat a medium sized pan, heated to med-high, then sizzle the mustard and coriander seeds briefly to toast them before adding the carrots, onions, and garlic, ground cumin and turmeric.
Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry) then add the sauteed veggies and lemon juice and mix well.
The recipe calls for brushing the inside of the potato skins with oil, but I don't see the point in that, so I just spooned the filling into the skins, skipping that step.
Bake at 400 F. until the potatoes are nicely browned.
These were a delicious and healthy addition to a recent buffet table.
I only alter the recipe slightly by removing the oil and salt.
Samosa Stuffed Baked Potatoes
Ingredients:
4 large Russet potatoes, baked, cooled, cut in half and flesh scooped out (leave 1/4 in potato in the skin)
3 TBSP peanut oil [I leave this out]
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, small dice, about a cup
1 med carrot, small dice, about 3/4 cup
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 salt [I leave this out]
1/2 cup frozen green peas, rinsed
juice of 1/2 lemon
extra oil for brushing or spraying potatoes [I leave this out]
This is an easy recipe to make and holds well if made up to 24 hours ahead.
One quick spray of olive oil to coat a medium sized pan, heated to med-high, then sizzle the mustard and coriander seeds briefly to toast them before adding the carrots, onions, and garlic, ground cumin and turmeric.
Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry) then add the sauteed veggies and lemon juice and mix well.
The recipe calls for brushing the inside of the potato skins with oil, but I don't see the point in that, so I just spooned the filling into the skins, skipping that step.
Bake at 400 F. until the potatoes are nicely browned.
These were a delicious and healthy addition to a recent buffet table.
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This looks pretty good. Thanks for sharing the recipe.
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