How to make it

  • Peel and chop vegetables. Fry onion and garlic for a couple of minutes, until soft, add curry and lentils and fry a further minute. Add the 1/3 cup water, bring to a boil and simmer for 5 minutes, and add the chick-peas, potatoes and pumpkin, simmer a further 10 minutes, take care not to burn it, until they're tender. Add the frozen peas towards the end.
  • Stir in the coconut cream and remove from the heat.
  • Rub the butter into the flour until it resembles breadcrumbs, add just enough water to form dough. Knead and split dough in half, roll out on a floured surface into two oblong shaped sheets. Place about 1/2 cup of filling on the sheet, fold ends over and press edges down with a fork. Meanwhile, heat an inch of veggie oil in a small saucepan until hot - but not too hot - drop veggie samosa into the oil and deep fry until browned, turn over and cook other side, pull out and place on a paper towel to cool.
  • Serve with tomato and sweet chilli sauce.

Reviews & Comments 2

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  • carmenperez 9 years ago
    Hi Splosh
    ate vegie samosas but never made them
    thank you for the recipe sounds yummmy ill let you know how it turned out Have a great week
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    " It was excellent "
    auntybea ate it and said...
    Oh yes! I love samosas so much and this particular recipe sounds like it would be absolutely delicious. What a fabulous filling! I can't wait to try!! Thank you! (I hope you don't mind that I added it to the groups!)
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