Thai Samosas with Cashew & Coconut Cream

Author: Brasserie Blanc

Thai Samosas with Cashew & Coconut Cream

This vegan samosa recipe is packed with delicious vegetables like sweet potatoes and peas and includes cashew nuts for an extra crunch. Served with a zesty Thai-inspired dipping sauce, they’re the perfect accompaniment to a vegan curry.

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With warming Indian spices, this vegan samosa recipe perfectly complements the dipping sauce and cashew cream.

Serve these vegan samosas up as a side with a curry, or as a crowd-pleasing vegan party food .

Total Time: 1 hour 15 minutes

Servings: 8

Total Time: 1 hour 15 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the vegan samosas:
  • 0.125 0.125 potato, peeled and cubed
  • 0.125 0.125 sweet potato, peeled and cubed
  • 0.125 0.125 tbsp vegetable oil
  • 0.125 0.125 medium carrot, finely diced
  • 6.25 6.25 g frozen peas
  • 0.125 0.125 clove garlic, peeled and grated
  • 0.125 0.125 tbsp red Thai curry paste
  • 0.125 0.125 small bunch of flat leaf parsley, finely chopped (or coriander if preferred)
  • 0.03125 0.03125 tsp dark brown sugar
  • 0.125 0.125 red chilli, deseeded and finely chopped
  • 0.125 0.125 lime, juice only
  • 0.125 0.125 small handful cashew nuts, toasted and roughly chopped (or pumpkin seeds if preferred)
  • 1 1 filo pastry sheets
  • melted butter or oil for brushing
  • For the cashew cream:
  • 25 25 g cashews
  • 50 50 ml canned coconut milk
  • 0.125 0.125 lime, juice only
  • For the dipping sauce:
  • 0.5 0.5 limes, zest and juice
  • 0.25 0.25 oranges, zest and juice
  • 0.25 0.25 tbsp dark brown sugar
  • 0.25 0.25 tsp reduced salt soy sauce
  • 0.125 0.125 clove garlic, peeled and grated
  • 0.125 0.125 piece ginger, peeled and grated

Method

To make the samosas:

  1. Cook the potatoes in boiling, salted water for 10-12 mins, or until tender. Meanwhile, heat the oil in a pan and gently sauté the carrot until soft. Add the peas and cook until defrosted followed by the garlic. Continue for cook for a further minute.
  2. Drain the potatoes and leave to steam dry for a couple of minutes then mash roughly with a potato masher, leaving some small chunks. Mix in the carrot mixture and the remaining ingredients. Set aside to cool.

For the cashew cream:

  1. Put the cashews in a saucepan and cover with boiling water. Place on a medium-high heat and keep them on a steady, rolling boil for 20 mins, or until tender.
  2. While the cashews are cooking, put all of the dipping sauce ingredients in another saucepan, except for the juice and zest of 1 lime and 1 orange. Simmer until thick and syrupy, remove from the heat, stir in the reserved juice and zest from the lime and orange and divide between 4 little bowls.
  3. Drain the cashews and put into a food processor or liquidizer with the rest of the ingredients. Blitz until smooth, adding a little water to loosen if necessary. Set aside.
  4. When the samosa filling has cooled, preheat the oven to 190oC/Gas mark 5. Take the filo pastry out of the packet and cut the sheets lengthways. Take one strip and lightly brush with the melted butter or oil, top with another strip and brush again. Place a spoonful of the mixture (approx. an eighth) of the filling at the left hand end of the strip nearest you, leaving a 1 cm border.
  5. Now fold the left corner over the filling so that it meets the right hand edge and forms a triangle. Fold the right hand corner over the wrapped filling to form a parcel.
  6. Continue to fold up the strip. Brush the completed parcel with butter and place on a lined baking tray. Repeat with the remaining pastry and filling.
  7. Bake the samosas for 15-20 mins, turning them over halfway through the cooking time, until golden brown.
  8. To serve, spoon a quarter of the coconut cream on to each plate alongside 2  samosas and the little bowl of dipping sauce.

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