Hello and welcome back to Meatless Monday! This week’s version is Indian instead of Mexican. I really want to insert an equal opportunity joke here, but I am resisting. Let’s just say I’m down with the brown – all of them
I love Samosas, but am not in the business of making spending hours making individual pockets of potato filled joy. So when I came across a recipe for one big samosa I was all over it. I found this idea in Vegetarian Times over a year ago and don’t have a link to it, just a ripped out page of an old mag. It’s been in my grubby little big hands ever since – and even traveled from Maryland back to California. I finally made my own sweet potato version today.
Sweet Potato Samosa Casserole
(Adapted from Vegetarian Times Recipe )
1 cup whole wheat pastry flour
1 tsp salt
1 Tb olive oil
4 c. sweet potato ( I used 2 huge ones)
3/4 c. chopped onion
1 Tb garlic
1 1/2 c. frozen carrots and peas
1 Tb. mustard seeds
1.5 tsp curry powder
1.5 tsp ground ginger
1 tsp ground cumin
1/2 tsp red pepper flakes (opt)
Make Crust – Preheat oven to 375 degrees.
Mix flour and salt. Add olive oil until it begins to clump. Add 2 Tb of water and mix until dough forms a ball. Cover and set aside.
2. Mix spices together and set aside.
5. Add mashed sweet potato. Season with salt and pepper.
6. Taste, add more spices or S&P to suit.
Top with Crust -
1. Roll out ball of dough on a well floured cutting board.
Once it is big enough to cover top of pie plate, place on top. Pinch edges and cut off excess. Cut an “X” on top to vent.
Brush crust with an egg white.
When I was rolling out the crust I made sure to fold it over itself a few times. This made for a good, flaky crust
Serve with beans (for me) or chicken (for Ben). Or really, just dig in and eat it as the main dish like I’m doing now!