Thai-inspired green curry samosas with a sweet & spicy dipping sauce
Sometimes I get lost in my thoughts while in the kitchen, slowly chopping, stirring, tasting, blending, adding ... until I arrive at what becomes our dinner or a treat to finish the day with, and the time that passed by feels like a blur.
I remember learning about flow during my psychology undergrad, and the idea that when you find something that you love to do, you sometimes get to experience this state in which time both stands still and rushes by but you do not feel that, you only feel completely absorbed in action or thought. The idea of cultivating habits and activities that align with what brings me to that lovely, dazey space has been on my mind for some time. It's partially the reason that I began this blog, just a couple of weeks ago now. A contented and satisfied life is something to strive for and -in some small way- I hope that this becomes a way to capture my path.
I think this is why I don't mind recipes that involve preparing various components or multiple steps. I actually sort of enjoy working through the process, letting myself just become absorbed. Even simple steps, like chopping or combining, can be enough to occupy my mind so that the rest of it just fades away for a little while. Especially after a particularly stressful or hectic week, the kitchen is my solace.
Of course, there is definitely something to be said for those super quick and easy recipes too. I find myself gravitating to those often! These fall somewhere in the middle - the filling involves a few steps to prepare, but don't take long to roll or bake and you're rewarded with a spicy, hearty pocket that works as a snack, appetizer, dinner (it certainly made for a tasty one the other night!) or part of a Thai-inspired feast!
This is one of several variations I've made since first seeing the idea on Sarah's website. Another favourite involves a red curry and dark miso mixture, with white and sweet potatoes, chopped spinach, cashews, onions and cauliflower. Very delicious. You can also go a more traditional samosa route with these, using rice paper as a quicker, easier, healthier wrap than the usual pastry. Dipping sauces can be as simple as a purchased sweet chili sauce, the sweet and spicy option I offer here, or anything you imagine would be good. Experiment! If you find something delicious, be sure to let me know!
Thai-inspired green curry vegetable samosas (gluten free, vegan, nut free)
Inspired by Sarah's recipe for Spring Samosas
makes 15-16 samosas
Note: this is a loose translation of Thai-inspired cuisine!
heaping 1/4 c peas
heaping 1/2 c carrots, chopped into small pieces
2 small sweet potatoes, chopping into small cubes
3-4 small potatoes, chopped into small cubes
1 c broccoli florets and stems, chopped
3" garlic scape, diced (or, use 1 clove garlic, minced)
1/8 c parsley, chopped (optional)
1 tsp coconut oil
3 1/2 tbsp green Thai curry paste (I like Thai Kitchen's brand, which is gf and v)
1/4 c pepitas
1/2 tsp chili flakes (reduce to 1/4 tsp if you prefer a less-spicy samosa)
1/8 tsp matcha green tea powder (optional)
2 tsp sea salt, for water
8 rice paper wraps
extra coconut oil or avocado oil, to brush samosas before baking
Add sea salt to a pot of water, add cubed sweet and white potatoes, and bring to a boil using lid to cover pot. Once the pot comes to a rolling boil (approximately 7-10 minutes), add carrots and return lid to the pot. Boil for 5 minutes, then add broccoli and peas. Boil for 3 more minutes and remove from heat, checking to ensure that potatoes are cooked through. Strain vegetables, and add to mixing bowl with garlic scape (or minced garlic clove), coconut oil, green Thai curry paste, pepitas, chili flakes, and parsley and matcha green tea powder, if using. Stir to combine and taste - is it spicy enough? Adjust to your preferences and set aside. You can prepare the filling ahead if you like, storing in the fridge until ready to make the samosas.
Before getting started, preheat the oven to 400 F. Fill a shallow large dish with water (I used a dinner plate). Briefly soak a rice paper wrap in water (10-15 seconds or so), being sure not to let the wrap become too soft. Remove from water and lie on a clean flat surface. Using scissors, cut the wrap in half so you are left with two half-moons (see photo above) - each wrap makes 2 samosas. Scoop a large spoonful of filling onto the centre of each half. Fold one side over the filling, followed by the other side of the wrap so you are left with a triangle-shaped pocket. Fold the open side of the pocket over itself, to close. This youtube tutorial by Kittee is a useful watch to get you started! I'm not sure who was the first to come up with the idea of using rice paper for make samosas, but I'm glad someone did!
Transfer samosas to a parchment-lined baking sheet. Continue until you run out of filling - we had enough for 15 samosas, but this was probably due to several taste-tests of the filling ... you will likely get 16. Once you've wrapped all of your samosas, lightly brush with coconut or avocado oil. Place in preheated oven, and bake for 10 minutes. After 10 minutes, remove from oven to flip each samosa, and then return to oven and bake for another 10 minutes, until samosas are crisped and lightly brown.
Allow samosas to sit for a few minutes before eating, they will be very hot and will burn your fingers if you reach for them right away! Serve with dipping sauce.
Sweet and Spicy Chili Garlic Dipping Sauce (gluten free, vegan, nut free)
makes approximately 1/4 c sauce, which was enough for dipping the above recipe of samosas.
Note: you could easily substitute this recipe with a sweet chili dipping sauce purchased from the supermarket, or a chutney.
1 tsp chili garlic sauce (found in most grocery stores or Asian food shops)
1 tbsp raw honey
juice from 1/2 a lime
1/4 tsp tamari
1/2 tsp sesame oil
tiny splash of rice vinegar
Whisk honey into lime juice. Add remaining ingredients and whisk together. Taste and adjust, if needed (more sweetness? more spice? more saltiness?) and enjoy!
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