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Samosa Filling
This spicy samosa filling is packed with vegetables that will warm you up at camp after a long day of outdoor adventure.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
RICE & POTATOES
- 1.5 cups jasmine rice
- 1 medium potato diced into 1cm cubes
FOR THE SAMOSA FILLING
- 1 small onion diced
- 3 cloves garlic minced
- 2 T garam masala
- 1 tsp chili powder
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 8. oz can diced tomatoes
- ½ cup peas*
- 1.5 cup chickpeas or one 15 oz can
- Salt and pepper to taste
Instructions
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Pour rice into the pot and lay the potato pieces over the top of the rice. Cover with water by two inches. Bring to a boil over high heat, then lower to a simmer for about 20 minutes, or until rice and potatoes are cooked through. Remove from heat and keep lid on to retain heat.
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Meanwhile, dice your onion and garlic and prepare the remainder of the ingredients for the stew.
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Once your rice and potatoes have cooked, switch to a pan and set over medium heat with a tablespoon of oil. Add the onions and garlic and sauté until the onions are translucent, about 5-7 minutes.
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Add the spices and stir to coat the onion and garlic for about a minute, until fragrant. Add the tomatoes, peas**, chickpeas, and about ¼ cup of water, or more to thin, if preferred. Allow to simmer until heated through, about five minutes. Season with salt and pepper to taste.
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To serve, layer the rice and potatoes on the bottom of a bowl or plate and top with the samosa filling stew.
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Store any leftovers in an insulated food canister, like Klean Kanteen.
Recipe Notes
* I've used both frozen and canned peas and both work just fine. I just put the remaining peas in a Klean Kanteen or sealed in a bag to use the following day.
** If using frozen peas, which have not yet defrosted, the heating time will be a bit longer than if you were to use thawed or canned peas.
***Remember, this makes a ton of food, so keep the extra for left overs!