Samosa Wraps – VeganMoFo Day 20

Today’s VeganMoFo prompt is “deconstructed”, which is one of the more challenging ones I was talking about earlier in the week. It took me a while to come up with something, but eventually I came up with this tasty recipe! Ok, it isn’t exactly deconstructed, more like constructed-in-a-different-way, but still…that’s something?

These are samosa wraps! I already have a recipe for samosas on this blog, and the filling in this recipe is pretty similar – with the addition of kidney beans – but putting it all in a wrap takes away the pesky pastry making and deep frying steps. Samosas themselves are very tasty, but sometimes you just don’t have the patience to make the whole lot!

Samosa Wraps

• Servings: Enough for 8 wraps (you can freeze them!)
• Print

Ingredients

• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 red onion, chopped
• 1 clove garlic, chopped
• 500g potatoes, diced into 1cm cubes
• 1 chilli, chopped
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp garam masala
• 100g peas
• 1 can red kidney beans, drained & rinsed
• 3-4 tbsp coconut milk
• Salt & Pepper 
• 8 wraps

Directions

1. Heat the oil in a saucepan, and add the cumin seeds. Fry for less than a minute, until toasted and fragrant.
2. Add the onion, garlic, and chilli to the seeds. Fry until the onion is softened.
3. Add the turmeric, salt and pepper, garam masala and cumin powder, and mix.
4. Stir through the peas, kidney beans, and potatoes and cook for 5 minutes.
5. Cover the pan, and cook for a further 10-15 minutes, stirring occasionally, until the potatoes are tender.
6. Add the coconut milk, and stir through.
7. Using a potato masher or a fork, roughly mash the mixture, leaving quite a few large pieces in.
8. Lay out your wraps. Place a small amount of the filling in each, and wrap it securely (use your prefferred wrapping method!).
9. Serve and eat!