speedy samosas

Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

This recipe was born when I had a craving for samosas, but not enough time to make the traditional recipe. These speedy samosas have all of the authentic flavours you’re familiar with, but use soft tortillas as the wrapping. Samosas in under 15 minutes? You’ll be hooked.

Serves 2 generously

Suitable for freezing

1 tbsp sunflower oil, plus 2 tsp for brushing and sealing

1 small red onion, finely chopped

8 green beans, finely chopped

1 tbsp frozen peas

1 carrot, grated

2 tsp garam masala

juice of 1 unwaxed lemon

2 soft tortillas

Preheat the oven to 200°C/400°F/gas mark 6.

Heat 1 tablespoon of sunflower oil in a frying pan over a medium–high heat and soften the onion for 1–2 minutes. Throw in the green beans, peas and carrot, and cook for a further 3 minutes, stirring frequently until the vegetables have started to soften. Sprinkle in the garam masala, stir through to coat the vegetables and cook for a further minute. Squeeze in the lemon juice and stir.

Cut the tortillas in half. Place one-quarter of the filling onto each tortilla half, then fold to create a triangle. Use a pastry brush to apply a little sunflower oil along the inside edges of the samosas to seal them. Then brush a little over the top of the samosas. Bake for 5–6 minutes until golden.

Serve hot or cold.

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