All the goodness of a samosa without the deep frying!
Cook time: 35 minutes
couple, family
All the goodness of a samosa without the deep frying!
Cut the potatoes the in half, depending on size. Place in a pot with cold water, a pinch of salt and bring to a simmer. Cook for 15 – 20 minutes, until fully cooked.
Dice the onion.
Mince the garlic.
In a large frypan with a good splash of oil, cook the onion for 2 minutes, stirring regularly until just starting to brown. Add half the garlic and cook for another 45 seconds. Add the samosa spice and peas. Season with salt and cook for a minute.
Remove from the heat until the potatoes are ready.
Dice the red onion.
Dice the cucumber.
Dice the tomatoes.
Combine together in a small bowl with a pinch of salt.
Once the potatoes are cooked, strain, then add into the pea and onion mix. Roughly mash until well combined, taste, and season, as needed.
Open, strain, and rinse the chickpeas.
Chop the coriander stalk and all.
In another frypan, cook the remaining garlic in a little oil for 30 seconds.
Add the chickpeas, and a pinch of salt, then warm through. Take off the heat andΒ mix in the chopped coriander.
Layout the wraps, top with potato pea mixture, chickpeas, pepper and cucumber salad, then drizzle over with lime tamarind chili sauce.
Wrap up and dig in.
Select your plan and customise to your needs. Every Sunday weβll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.