Sweet Potato Samosas with Coconut Dip

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One of our favorite parts of going out for Indian food is having samosas: the perfect way to start your meal! I’ve always wanted to make samosas at home – but decided to give it my own twist by using sweet potato. I loooove sweet potato and I think it made these samosas extra delicious! For all the lazy chefs out there (I am one too, occasionally), you can use springroll sheets or filo pastry – while this is far from traditional, it makes your life a lot easier. Best part of this recipe: it keeps very well in the fridge, and is perfect for lunch or snacks throughout the week!

8-10 samosas
○  1 large sweet potato ○ 150g green peas ○ 1 tablespoon garam marsala ○   1 white onion ○ 1 cm fresh ginger root ○ 1 minced garlic clove ○ 8-10 defrosted springroll sheets, filo pastry or homemade samosa dough

Use a potato peeler to remove the skin off the sweet potato. Cut the potato into small blocks (use a sharp and sturdy knife). I sautéed them in a large wok with some olive oil for about 8 minutes, then poured in a little bit of water and covered the wok with a lid to steam them. Repeat this process for about 5 minutes until the potatoes are cooked through. You can however also choose to boil them all the way, for about 10 minutes. Add the garam marsala, ginger, onion and garlic to the potatoes in the wok and toss everything for a minute. The potatoes should be soft but some of them will still be in shape, this is what you want for an extra bite. If you like, you can choose to mash the potatoes completely at this point. Lastly, toss in the peas. Your filling is ready!

Coconut dip
○  100g chickpeas ○ 200 ml coconut milk ○ 1 garlic clove ○ 1/2 teaspoon mustard seeds

Combine all ingredients in a food processor, pulse for 30 seconds and that’s it!

Love,

Cheese and Chinese

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