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Meatless Monday Recipe for 5/4/15: Vegetable Samosas

veggie samosasAre you a fan of Indian cuisine? I certainly am. However, it’s not often that I find myself preparing an Indian meal at home. As it turns out, even though this week’s Meatless Monday recipe is inspired by Indian food, I was not the one to chop, saute and bake my way to a delicious dinner; it was my husband. Once again, he commandeered the kitchen as he whipped up Vegetable Samosas

I’m proud of him. He took a recipe and modified it to fit his idea of a savory creation. Baked, not fried, these samosas were less greasy than others I’ve tried. When making this recipe, you can choose whatever vegetables you want as the filling…the sky’s the limit. Bon appetit!

four forks


Vegetable Samosas

  • Servings: 6
  • Difficulty: Easy
  • Print

  • 2 tablespoons vegetable oil
  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped yellow onion
  • 3/4 cup frozen vegetables (such as carrots, peas, corn, etc.)
  • 3 tablespoons curry powder
  • 1 1/2 cup water
  • Flour for baking sheet
  • 12 crescent rolls, uncooked

Preheat oven to temperature indicated on crescent roll package instructions.

In a large skillet, heat vegetable oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add vegetables. Combine water and curry powder; add to vegetables and cook 4-5 minutes. Let cool.

Lightly flour your work surface (it can be a baking sheet or the counter). Separate crescent rolls so that two triangles make up one square (don’t separate the square). Spoon 1-2 tablespoons of the vegetable filling in the center of one of the triangles. Fold over the second part of crescent roll to form a triangle and press edges together to seal. Transfer to baking sheet and place in oven according to crescent roll instructions.

When done, serve with chutney.

veggie samosas 2


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