CURRIED SPINACH SAMOSA
- 1/2 c Water
- 1/3 c Organic safflower oil
- 1 pn Salt
- 3 c Whole wheat flour
- 1 tb Sesame oil
- 1 bn Green onion -- finely chopped
- 3 md Carrots -- diced
- 1 lb Fresh spinach
- -- washed, dried & chopped
- 1 pn Salt
- 1/4 ts Curry powder
- 1 tb Tamari
- 1/4 c Water
- 1 tb Kudzu (Japanese arrowroot)
- Combine water, oil, and salt in a small saucepan and bring to a boil.
- Remove from heat and beat the mixture with a whisk until it has a milky appearance.
- Add to flour in a large bowl.
- Gently knead the dough just until mixed well.
- Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.
- ) For the filling: heat oil in a skillet.
- Saute onions and carrots for 1 minute.
- Sprinkle with salt and curry powder and add chopped spinach.
- Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes.
- Season with tamari.
- Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
- Preheat oven to 375 degrees.
- Divide the dough in half and roll out until about 1/8" thick.
- Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cook
This page is made by Pascal Meijer