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