During the week, my husband and I generally take turns making dinner (with maybe a little help from each other) since our kitchen is super tiny and crowded. But on the weekends, we always prepare and eat meals together. It can be chaotic and messy reaching over each other to grab this spice or that pan (especially as my baby bump gets larger and larger) but it’s ultimately fun and rewarding.
This weekend was no exception. While my husband made this Sweet Potato and Fennel Curry from Healthful Pursuit (highly recommend this, by the way!) I whipped up some simple Potato and Pea Samosas.
It was a delicious Indian feast that we’ll definitely be making again.
12 sheets phyllo dough (I used the organic spelt fillo dough from the Fillo Factory)
1 yellow onion, chopped finely
2 cloves garlic
3 medium potatoes, diced into small cubes
1.5 cups frozen green peas
2 tbsp cumin
1 tbsp mustard powder
1 tsp turmeric
1.5 tsp coriander
1 tsp cardamom
1 tsp cinnamon
1/4 cup chopped fresh cilantro
Preheat your oven to 400 F degrees. Prepare a baking sheet with parchment paper.
In a large pan, heat coconut oil on medium heat. Add onion and garlic. Sauté until translucent. Add the finely diced potatoes and all the spices. Cook for 5 to 10 minutes before adding the frozen peas. Stir to combine and heat for another 5 minutes. Remove from heat and set aside.
Now, prep your phyllo dough. Depending on how delicate your dough is, you may have to double up to keep it from breaking apart.
Once rolled, place your samosas on the prepared baking pan. Brush the top of each samosa with coconut oil and bake for 20 minutes, or until the phyllo dough starts to get lightly browned.
-Katharine Watts, associate web editor