Clean out the fridge and embrace the start of fall with this cozy curried cauliflower samosa recipe. If you’re looking for a way to get your picky eaters to enjoy more veggies, these will be a hit!
The spices in these samosas warm you up after a chilly fall day and give delicious flavor to all the veggies packed into each pocket. The samosas are also super versatile because you can throw in whatever vegetables you have on hand.
Feel free to make as many samosas as you have ingredients for because they will freeze well. Have fun creating these with your mini chefs on the weekend, and school lunches for the rest of the week will be prepped and ready to go!
To freeze, wait until samosas are completely cooled then store in a freezer safe container for up to a month. Reheat at 375 degrees for about 15 mins or until heated completely through.
Prep:20 mins plus 60 minutes rest time for dough
1⁄2 cup flour
1⁄4 tsp salt
4 tbsp unsalted butter, softened
4 cups cauliflower florets, chopped
2 tablespoon vegetable oil, divided, plus extra for brushing
1 onion, diced
1 1/2 teaspoons freshly grated ginger
2 tablespoons curry powder
1 tablespoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 cup water
1/2 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
salt and pepper to taste
For the dough:
Whisk together flour and salt in a large bowl. Add butter, and using your fingers, rub into flour until pea-size crumbs form.
Add 6 tbsp. warm water and mix with your fingers until dough forms.
Transfer to a work surface, and knead until dough is smooth and elastic.
Cover with plastic wrap, and chill for 1 hour or up to 24 hours.
For the filling:
Heat oil in a 12" skillet over medium heat. Add onion, and cook until lightly browned, about 8 minutes. Add cauliflower, peas, cilantro, ginger, and 3 tbsp. water;
Cover and reduce heat to medium-low. Cook, stirring occasionally, until peas are soft, about 5 minutes.
Add curry, cumin, and salt, and cook, stirring, until cauliflower is browned, about 5 minutes.
Remove from heat, and set filling aside to cool completely.
To assemble samosas:
Knead the dough lightly again. Divide into 6 equal pieces and roll each into a smooth ball. Keep the dough covered with damp towel to keep from drying out. Flatten the ball and place about tablespoon of filling in it.
Fold it in a triangular shape sealing with a little water. If you are feeling fancy, you can seal the edges with a fork.
Heat oil in a pan. Working in batches, fry the samosas till golden brown.
Drain the excess oil and serve hot.