Baked Samosa Logs With Fruit-Sweetened Tomato Chutney

Course : Curry
Serves: 8
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8 cups cauliflower diced
1 1/3 cups baby peas -- fresh or frozen
1 1/2 tablespoons coconut flakes -- unsweetened
1 teaspoon curry powder
1/8 teaspoon cayenne pepper or
1/2 teaspoon paprika
2 tablespoons cilantro -- fresh, chopped
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
12 pieces whole-wheat chapatis
1 spray olive oil spray or olive oil for brushing
2 teaspoons virgin olive oil
2 tablespoons ginger root -- freshly grated
1/2 tablespoon jalapeno pepper -- minced
1 teaspoon cumin seeds -- crushed
1/2 tablespoon coriander seeds -- crushed
5 1/2 cups tomato puree
2 cups tomatoes -- diced, with juice
1/2 cup white grape juice
1 teaspoon salt and pepper to taste

Preparation / Directions:

Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; add peas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each. Place one chapati on a work surface and brush lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place about 1 1/2 inches from the bottom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat process with remaining chapatis. Preheat oven to 375F. Spray or brush samosas lightly with o8il. Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half. Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney. Hints: Samosas can be made a day ahead of time and baked just before serving. If you can't find chapatis, you can substitute flour tortillas (either white or whole wheat). Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups. Hints: Chutney can be made up to 2 days before serving. Store in the refrigerator. If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving. Source: Vegetarian Times, July 9

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