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A fantastic alternative to trying to make your own samosas! (If you aren’t familiar with samosas, they are a fabulous appetizer at Indian restaurants.) Serve with a green salad (or other side) and tamarind date chutney and it makes a great, filling meal. If you want to make your own samosas, try them with just the tamarind date chutney recipe at the bottom.
Adapted from Vegan on the Cheap
- 1 lb. baking potatoes, cut into cubes
- 8 oz green beans, trimmed and cut into 1/2 inch pieces
- vegan frozen pie crust
- 1 Tbsp canola oil, or water/broth for sauteeing
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 Tbsp grated fresh ginger
- 1 Tbsp garam masala (or curry powder)
- 1/2 tsp ground coriander
- 1/2 tsp salt (3/4 tsp salt if chickpeas are not canned/salted)
- 1/2 tsp ground cumin
- 1/4 tsp ground cayenne (or to taste)
- 1 1/2 cups cooked or 1 can chickpeas, drained & rinsed
- 1 cup thawed frozen peas
Steam the potatoes until just tender, about 12 mins. Set aside. Steam green beans until tender, about 8 mins. Set aside in a large bowl. Preheat oven to 350.
In a large skillet, heat oil over medium heat. Add the onion and carrot and cook until soft, about 7 mins. Stir in the ginger, garam masala/curry, coriander, salt, cumin, and cayenne. Remove from the heat. Add to the steamed potatoes and chickpeas, stirring to mix well and mash the potatoes and chickpeas coarsely, adding some water as needed to get a good consistency. Add the peas and steamed green beans, stirring to mix well. Taste and adjust the seasonings, if necessary.
Spread (SMUSH!) the filling mixture evenly into the pie crust (pre cook the pie crust if you feel like your preferred pie crust needs it). Bake until the filling is hot and golden and the crust is browned, about 30-45 mins. Serve with tamarind date chutney (below).
Adapted from Indian Vegetarian Cooking at Your House
- 1/2 Tbsp cumin seeds, dry roasted in a pan or toaster oven for 2 – 3 minutes until lightly browned
- 4 oz pitted dates
- 1/2 cup warm water (plus more, as needed)
- 1/2 Tbsp tamarind paste (available at any Indian market and many Asian markets for about $3 or $4, I buy the Tamicon brand; it’ll last you a long time)
- 1/4 tsp salt
Dump it all in a blender and process until smooth. Add extra water to make it pourable. Heat up in microwave a bit prior to serving.