DHAL CURRY SAMOSA

with Indian spiced couscous

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| Servings : 4 | Cooktime : 30 minutes | Difficulty : 3/10 |

INGREDIENTS

It might seem like a long list of ingredients but most of these are cupboard fillers and you might end up not having to buy much at all to make this banger of a meal!

COUSCOUS

1 cup of couscous

1+1/2 cup of boiling water

1 tsp mustard seeds

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 onions

4 cloves of garlic

1 large tomato

SAMOSA DHAL CURRY FILLING

1 carrot

1 large onion

1 whole garlic bulb

1 thumb of fresh ginger

1 whole green chili with seeds

1/2 red or yellow bell pepper

2 stalks of celery

2 tbsp of garam masala

1 tbsp of medium curry powder

2 tsp fenugreek leaves

2 tbsp of tomato paste

400g canned kidney beans

400g canned green lentils

400g canned pinto beans

400g canned plum tomatoes

400 ml vegetable stock

400g canned coconut milk

200g filo pastry (accidentally vegan)

dash of plant milk for brushing

YOGURT DIP

vegan plain yogurt (unsweetened)

cucumber

lemon or lime to squeeze

crack of pepper

TOPPINGS

sour lime pickle

fresh coriander

chili flakes

METHOD

COUSCOUS

1. Place the couscous in a bowl and pour in the boiling water. Cover and leave the couscous to soak up the water for at least 10 minutes.

2. Add diced onion, diced tomato, chopped garlic to a medium heat pan. Cook this until the onions get soft, about 10 minutes.

3. Add in your spices and mustard seeds. Cook down for a further 5-8 minutes. Adding a little water if needed.

4. Taking a fork fluff up the couscous, separating all of the grains. Add in the onion curried mixture and combine well.

5. Add in the nuts, dried fruit, and top with fresh coriander. Transfer to a serving plate. This can be kept in the fridge up to 3 days. (Tastes even better on day 2 as the curry flavors have settled in!)

SAMOSA DHAL CURRY FILLING

1. Small dice the carrot, celery, onion, garlic, ginger, and bell pepper. Fry these on a medium pan for about 10-15 minutes until golden and tender.

2. Add half of the garam masala and tomato paste. Cook for a further 5-8 minutes.

3. Add in all of the beans, lentils, and canned tomatoes and cook for 5 minutes. Add the vegetable stock. When your happy this is all warmed add in the coconut milk last. Turn the heat to low as coconut milk tends to split when cooked on high. Cook for a further 5-8 minutes.

4. This Dhal can be enjoyed with rice and poppadoms. Making this batch, enough for 8 people, you can freeze some and later defrost for samosa dipped in sour yogurt as a snack. Or make it into a toastie, dipped in guac. The possibilities are endless. I’ve topped this onto loaded fries previously and it works, it really works!

MAKING THE SAMOSA

1. Taking one sheet of the filo pastry, cut this in half lengthways, creating a long strip of pastry.

2. Please a tablespoon of the Dhal curry mixture (cold) at the top of the first strip. Folding it diagonally, left and right, all the way down the strip until all the pastry is used up. And repeat on for all of the Dhal mixture.

3. Place the samosa onto a baking paper-lined tray. Brush lightly with any plant milk or a dash of oil (this will help the browning).

4. Place in a pre-heated oven 200 degrees F fan / gas mark 6 / 400 degrees C for 25 minutes. When their golden and crispy, there ready!

YOGURT DIP

1. Place the yogurt into a bowl, Sliced, diced, or chopped cucumber, a squeeze of lemon, and a crack of pepper.

2. You’ve just made the perfect dipping sauce for your samosa. Drizzled over the couscous also works.

TASTY TIPS

As the Dhal fulling in the samosa is a little hot and the couscous also has a mild curry taste, sour lime pickle and the yogurt is a welcome pallet cleanser. Lots of coriander on top and drizzling lemon and lime over everything also just enhances this dish.

Make it your own, swapping in and out different nuts dried fruit in the couscous and change up the blended curry powder you add to give the samosa a different flavor each time.