Usually, I don’t try to make samosa because it is labour-intensive. I prefer to get them at my favourite Indian Take away. But since good quality rice paper has become available I have regained my enthusiasm for samosa and tend to make extra filling which I eat as a curried snack. For these delicious samosa vegetable bags, the vegetables are first fried, then boiled in coconut milk until they are creamy and seasoned with a tangy and spicy taste. Then the rice paper is filled with the tasty mixture, seared briefly and served together with a dip.
Prepare the ingredients.
For the filling, heat a pan with 1 tablespoon of coconut oil and fry the diced potatoes, sweet potatoes and zucchini with the chilli strips for about 3 minutes.
Cook broccoli florets and fry briefly for 1 minute with the rest.
Dust all with 2 teaspoons of curry powder, stir briefly and pour 100 ml of coconut milk on top.
Bring to the boil once and cook until the sauce is slightly creamy and the potatoes are cooked, but firm.
Then stir in 1 teaspoon tamari, 1 teaspoon nutritional yeast flakes and ½ teaspoon coriander , season with salt and pepper and pour into a bowl.
In the meantime, for the dip, season 150 g soy yoghurt with 1 tablespoon lemon juice, ½ teaspoon coriander, salt and pepper and set aside.
Fill a large bowl with hot water. dip the rice paper sheet briefly into the water, remove immediately and drain briefly.
Then fill with 1 tbsp of the vegetable mixture, fold it shut in the middle and press lightly on the upper edge. Do the same with the rest of the rice paper and vegetables.
When all pockets are filled, heat the pan again with 2 tablespoons of coconut oil and fry the vegetable pockets on both sides until they are lightly browned;
Take out of the pan and divide between two plates.
Enjoy the samosa vegetable pockets with the dip.