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- Kristin 

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Vegetable Samosa Bowl

Vegetable Samosa Bowl

Deep fried appetizers turned into a healthful, flavorful dinner!

I don't know about you guys, but when I order Indian food I always order some vegetable samosas to go with my meal (usually paneer, yum!). Vegetable samosas are deep fried dough pockets filled with spiced vegetables such as potatoes, peas, carrots and onions. I was inspired by those pockets of goodness and created a bowl with similar delicious flavors. How does it all come together? Well, the vegetables get roasted and tossed with aromatic spices such as garam masala, coriander and turmeric. Basmati rice serves as a fluffy base to the spiced vegetables and it all gets topped with a lemony garlic cilantro sauce that's quick to prepare in your food processor. Don't forget about that sauce, it adds so much to the dish!

Okay, I'm going to go sneak some leftovers while my family visits with Caleb in the other room! He turned the big 5 months yesterday (::proud mommy smile::).


Vegetable Samosa Bowl

Indian Spiced Vegetable Bowl

Yield: Serves 4

Vegetable Samosa Bowl

Ingredients:
  • 2 pounds russet potatoes, cleaned
  • 4 medium carrots, peeled
  • 1 large sweet onion
  • 1 1/2 cups frozen peas, defrosted
  • 6 cloves garlic, separated (4 grated, 2 whole)
  • 2 teaspoons grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 2 cups basmati rice
  • 1 1/2 cups fresh cilantro, roughly chopped stems and leaves
  • 2 - 4 tablespoons fresh lemon juice
  • 2 small jalapeƱos, seeds removed
  • 3 tablespoons canola oil (approximately)
  • Salt and pepper, for seasoning

Instructions:
  1. Preheat the oven to 425 degrees Fahrenheit and line two large pans with parchment paper
  2. Prepare the vegetables by cutting the potatoes into 1 inch cubes, slice each carrot in half lengthwise then cut 1/2 inch half moons and cut the onion in half then quarter each half so there are 8 large chunks
  3. Toss the vegetables in 2 tablespoons of canola oil and season well with salt and pepper
  4. Roast for approximately 20 minutes until all the vegetables are tender
  5. While the vegetables are roasting, add a drizzle of canola oil to a small skillet over medium heat. Once hot, add 4 grated cloves of garlic and ginger. Cook until softened and fragrant, about 1 minute
  6. Add the garam masala, turmeric, chili powder and coriander to the pan and cook, stirring often until the spices are fragrant, about 1 minute. Set aside
  7. Cook the rice according to the directions and set aside
  8. When the vegetables are done, add them to a large bowl along with the peas. Add the spices and carefully stir until the spices are evenly distributed. Taste and season with salt and pepper, if needed
  9. To make the cilantro sauce, add the remaining two cloves of garlic, 1 cup of cilantro, 2 tablespoons of lemon juice and jalapeƱos to a food processor. Pulse until finely chopped. If it is too thick for your tastes, add more lemon juice. Taste and season with salt and pepper
  10. To serve, add the rice to bowls and top with the vegetables. Dollop the sauce on top and add additional chopped cilantro, if desired

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