Wednesday, October 5, 2011

Vegetarian Samosas

vegetarian samosa recipe

This month, my book club read "Out of Africa" by Isak Dinesen/Karen Blixen.  I hosted the gathering and wanted to prepare food and drinks that matched the book.  Karen Blixen's memoir is set in colonial Kenya.  However, I needed a menu that was easy to prepare and mostly finger food, since we would be sitting in my living room.  Most of the recipes that I could find for more traditional Kenyan cuisine were for full meals, so the menu turned out to be a bit of a mish-mash.  The menu: vegetarian samosas, Kachumbari, a cheese plate, scones, Kenyan Chai tea, and Coupe Mount Kenya for dessert.  I chose samosas, because they are apparently quite popular in Kenya as Kenyan cuisine has been heavily influenced by the large number of Indians who settled there for work, beginning in the early 20th Century.  These samosas were really easy to make.   They were also delicious.  We were a bit distracted by eating and "discussing" the book for me to take pictures!  More recipes to follow soon! (The bowl the samosas are in is a beautiful, handmade bowl that my parents got me in Italy!)

Vegetarian Samosas
From Foodland Ontario

3 tbsp vegetable oil
1 Ontario Onion, finely diced
1 Ontario Carrot, finely diced
2 medium Ontario Yukon Gold Potatoes, about 12 oz, peeled and finely diced
2 tsp each of finely chopped gingerroot and curry powder
1 tsp salt
1/2 tsp ground cumin
1/4 tsp each of cayenne and black pepper
1 cup water
1/2 cup frozen peas, thawed (I used fresh)
2 tbsp chopped fresh coriander leaves (this is cilantro)
36 egg roll or wonton wrappers

Heat 2 tbsp (25 mL) of the oil in large nonstick skillet over medium heat. Add onion, carrot, potatoes and ginger; stir-fry until softened, about 5 minutes. Combine curry powder, salt, cumin, cayenne and pepper; add to skillet, stirring well and cook for 30 seconds. Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated. Add peas and cook a few minutes. Remove from heat; stir in coriander.

If using larger egg roll wrappers, cut in half diagonally to make 2. Place 2 to 3 tsp (10 to 15 mL) filling in centre of each wrapper (depending on size). Moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet and brush lightly with remaining 1 tbsp (15 mL) oil. Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.

Serve with lemon wedges and chutney (I picked up some Stonewall Kitchen "Major Grey's Chutney and everyone seemed to like it, but you could make your own!)


  1. These look delicious! Makes me want to try my hand at making samosas myself!

  2. Hi ladies, Melissa here from Food Bloggers of Canada. Just popped by to check out your lovely blog and let you know we've added you to the FBC Member Directory. Welcome aboard! Those samosas are making me very hungry!

  3. Thanks Melissa! Glad to join the Food Bloggers of Canada movement :)

  4. Those look delicious!

    Throughout Kenya and Tanzania they serve samosas on these giant trays along with chopped tropical fruit and soda. The street sellers hang around bus and train stations and at every stop come up to the windows and sell them right to your seat....Almost like first class!


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