I’ve been craving a good vegetarian curry for weeks but we’re currently on a self-imposed ban from eating out as we try and save some money before the Christmas madness begins. I know, I shouldn’t even mention the C word given that it’s only September but I swear I have seen mince pies at the supermarket the other day so I’m sure you’ll all forgive me for the quick mention.
Expanding the range of curries that I can make from scratch has been one of my goals this year. As I mentioned in the post about my Chickpea & spinach tikka masala curry, the Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel is a book that has helped me a lot and has quickly become a favourite.
Today’s post is loosely based on the book’s recipe for Gujarati mixed vegetable samosas but rather than making individual little parcels and frying them, I’ve opted for a healthier main course that you can simply bake in the oven. I have also added more spices for a stronger flavour.
You should’ve seen my husband’s face when he asked “What are you making?” and I said “A giant samosa!”. He didn’t think I’d lost the plot as he knows me too well but I’m not sure he quite understood what I meant until we had dinner.
Crisp on the outside and soft in the middle, this Indian-inspired filo pastry pie is bursting with flavours and if you love samosas as a starter, you’re absolutely going to love this as a main course!Print
Love Indian samosas as a starter? Then you’re absolutely going to love this as a main course!
- 2 tbsp olive oil, plus extra for brushing
- 1 tsp cumin seeds
- 1/2 medium onion, finely chopped
- 330g potatoes, peeled and cut into 1cm cubes
- 120g carrots, peeled and cut into 1cm cubes
- 70g frozen peas, preferably petit pois
- 1 green chilli, deseeded and finely chopped
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp curry powder (I used madras)
- A handful of chopped fresh coriander
- 4 sheets from a 250g pack of filo pastry
- Prepare all your ingredients then heat the oil in a large frying pan and add the cumin seeds over low heat. Once the seeds start to brown, add the onions, the potato and carrot cubes, then cover and cook for 5 minutes.
- Add the peas, the chopped chilli and the remaining spices and mix well. Add 200ml of hot water, cover and cook for 10 minutes, stirring 2 or 3 times during the cooking.
- Remove the lid, add the chopped coriander and cook for another 2-3 minutes until all the water has evaporated and the vegetables are firm but cooked through. Then turn off the heat and set aside.
- Heat the oven to 180C. Grease a 23cm loose-bottomed tart or cake tin with olive oil and drape one sheet of filo pastry over it. Brush this sheet with a little oil, then place another on top, leaving the excess to hand over the edge. Repeat the process with the third and fourth filo pastry sheet. You want to make sure you fully cover the base of the tin and allow enough overhang on all sides to fully cover the filling once folded in.
- Tip the filling into the tin and fold in the overhanging filo to make sure the filling is covered. Brush the top with olive oil.
- Bake in the middle of the oven for 30 minutes until golden and crisp.
Suitable for vegans
Do you have a favourite vegetarian Indian starter? Have you ever attempted to make it at home?