Samosa Pot
0303
COOKING TIME
20 Mins
HYDRATE
Water
ADD FRESH
Potato, Cauliflower
UTENSILS REQUIRED
Saucepan, Oven
S T E P 1
+ 0.5 Cup Water (Per Serve) (plus more for cooking potato and cauliflower)
Pour jar contents and water into a saucepan and bring to the boil, then stir and simmer covered for 10 mins. (stir occasionally)
Note to preheat oven 180C if you are making filo pastry in the Serving Suggestion.
S T E P 2
+ 0.5 Large Potato (peeled and diced) (Per Serve)
+ 0.5 Cup of Cauliflower (Per Serve)
Add potato and cauliflower to a separate pot of boiling water and cook for approx.10 mins until a fork can pierce through.
S T E P 3
Drain potato and cauliflower.
Combine drained potato and cauliflower into the saucepan with the jar contents and simmer until water has evaporated and the peas are tender. Place scrunched filos (or poppadom) on top of samosa pan serving. And Serve.
S E R V I N G
S U G G E S T I O N
Serve with a spoonful of coconut yogurt and fresh rocket.
The below step is Optional. Or you can microwave a poppadom for 1 min each, to replace the filo pastry.
+ 1 Sheets of Filo Pastry (Per Serve)
Take one sheet of filo and brush it with vegetable oil, scrunch it up and place it on a baking tray. Repeat. Bake in the oven for 6–8 minutes until golden.
I N G R E D I E N T S
Dehydrated Green Peas, Fennel Seeds, Turmeric, Curry Powder, Ginger Powder, Garlic Powder, Coriander, Lime Leaves, Broth (Salt, Dehydrated Vegetables, Rice Cereal, Maltodextrin, Sugar, Flavour Enhancer (635), Canola Oil, Spices, Herbs, Anti-Caking Agent (551)
A L L E R G E N S