Published On: Wed, Dec 5th, 2018

Thai Samosas with Cashew & Coconut Cream

Crisp pastry parcels filled with a mouth-watering medley of Thai-spiced vegetables and served with a cooling cashew coconut cream that perfectly complements the zesty dipping sauce. 

vegan samosa recipe

Vegan Thai Samosas with Cashew and Coconut Cream

Crisp pastry parcels filled with a mouth-watering medley of Thai-spiced vegetables and served with a cooling cashew coconut cream that perfectly complements the zesty dipping sauce. 

Course Main Course
Cuisine dinner, Indian, meat free, vegan
Keyword dairy free, vegan curry
Servings 4 people

Ingredients

For the samosas:

  • 1 potato peeled and cut into 2.5cm chunks
  • 1 sweet potato peeled and cut into 2.5cm chunks
  • 1 tbsp vegetable oil
  • 1 medium carrot finely diced
  • 50 g frozen peas
  • 1 clove garlic peeled and grated
  • 1 tbsp red Thai curry paste
  • Small bunch of flat leaf parsley leaves picked and finely chopped Small bunch of coriander, leaves picked and finely chopped
  • 1⁄4 tsp tsp dark brown sugar
  • 1 red chilli deseeded, stalk removed and finely chopped
  • Juice of 1 lime
  • Small handful of cashew nuts toasted and roughly chopped Small handful of Pumpkin seeds
  • 8 filo pastry sheets
  • Melted butter or oil for brushing

For the cashew cream:

  • 200 g cashews
  • 1 x 400ml can coconut milk
  • Juice of 1 lime

For the dipping sauce:

  • Zest and juice of 4 limes
  • Zest and juice of 2 orange
  • 2 tbsp dark brown sugar
  • 2 tsp reduced salt soy sauce
  • 1 garlic clove peeled and grated
  • 1 cm piece of ginger peeled and grated

Instructions

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. Pput 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.

www.brasserieblanc.com

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