Curried Spinach Samosa

Course : Curry
Serves: 1
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1/2 cup water
1/3 cup organic safflower oil
1 dash salt
3 cups whole wheat flour
1 tablespoon sesame oil
1 bunch green onion -- finely chopped
3 medium carrots -- diced
1 pound fresh spinach washed -- dried and chopped
1 dash salt
1/4 teaspoon curry powder
1 tablespoon tamari
1/4 cup water
1 tablespoon kudzu -- (Japanese arrowroot)

Preparation / Directions:

Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Sauté onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375F. Divide the dough in half and roll out until about 1/8" thick. Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold.

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