Curried Spinach Samosa Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
CRUST
1/2 cup: Water,
1/3 cup: Organic safflower oil,
1 pinch: Salt,
3 cup: Whole wheat flour,
FILLING
1 tbsp: Sesame oil,
1 bunch: Green onion, finely chopped
3 medium: Carrots, diced
1 lbs: Fresh spinach, washed, dried & chopped
1 pinch: Salt,
1/4 tsp: Curry powder,
1 tbsp: Tamari,
1/4 cup: Water,
1 tbsp: Kudzu, Japanese arrowroot
Directions:
Combine water, oil, and salt in a small saucepan and bring to a boil.
Remove from heat and beat the mixture with a whisk until it has a
milky appearance. Add to flour in a large bowl. Gently knead the
dough just until mixed well. Form into a ball and let sit for 30
minutes (or cover and place in a refrigerator until needed and then
bring to room temperature.) For the filling: heat oil in a skillet.
Saute onions and carrots for 1 minute. Sprinkle with salt and curry
powder and add chopped spinach. Cover and steam over medium heat
until spinach wilts and the carrots are tender, about 4 minutes.
Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach
mixture, and cook for about 1 minute, stirring constantly, to thicken
and glaze. Preheat oven to 375 degrees. Divide the dough in half and
roll out until about 1/8" thick. Using a saucer or a small plate as a
guide cut the dough into 4" circles. Place 2 Tbs. of filling in the
middle of each circle. Fold over and pinch edge shut. Using a fork,
poke a few holes in each samosa. Place on an oiled cookie sheet and
bake for 30 minutes. Delicious hot or cold.
Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates:
24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.;
Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp
Remove from heat and beat the mixture with a whisk until it has a
milky appearance. Add to flour in a large bowl. Gently knead the
dough just until mixed well. Form into a ball and let sit for 30
minutes (or cover and place in a refrigerator until needed and then
bring to room temperature.) For the filling: heat oil in a skillet.
Saute onions and carrots for 1 minute. Sprinkle with salt and curry
powder and add chopped spinach. Cover and steam over medium heat
until spinach wilts and the carrots are tender, about 4 minutes.
Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach
mixture, and cook for about 1 minute, stirring constantly, to thicken
and glaze. Preheat oven to 375 degrees. Divide the dough in half and
roll out until about 1/8" thick. Using a saucer or a small plate as a
guide cut the dough into 4" circles. Place 2 Tbs. of filling in the
middle of each circle. Fold over and pinch edge shut. Using a fork,
poke a few holes in each samosa. Place on an oiled cookie sheet and
bake for 30 minutes. Delicious hot or cold.
Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates:
24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.;
Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp