Ingredients
- 2 Tbs olive oil
Spices:
- 1 tsp red or yellow curry powder
- 1 tsp garam masala
- 1/4 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- a scant 1/8 tsp - 1/4 tsp red pepper flakes, depending on how hot and spicy you like your samosas (I go with a level 1/8 tsp, which is plenty hot for me)
Vegetables:
- 1 medium onion, chopped fine
- 1 medium carrot, chopped fine
- 2 medium potatoes, peeled and finely diced
- 2 medium red bell peppers, diced
- optional - 1 or more red or green chili peppers to taste, seeded and chopped fine
- about 1 Tbs fresh ginger, grated (can substitute about 1/4 tsp dried ground ginger)
- 1 tsp garlic powder
- 1 cup water
- about 1 1/2 cups green peas, fresh or frozen and thawed
- 10 egg or spring roll wrappers (to make vegan, look in the freezer section of an Asian market for egg-free wrappers)
Instructions
- Combine the oil and spices in a large nonstick skillet over medium low heat. Stir the spices around in the oil for about 2 minutes. Add the vegetables, raise the heat to medium and stir-fry for about 5 minutes.
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- Get full recipe click here
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