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Samosa Filling Recipe | Messkit Maven

Samosa Filling

This spicy samosa filling is packed with vegetables that will warm you up at camp after a long day of outdoor adventure. 

Course Dinner, Main Course
Cuisine gluten-free, Indian, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Jen Sotolongo

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

  1. 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.
  2. Meanwhile, dice your onion and garlic and prepare the remainder of the ingredients for the stew.
  3. 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.
  4. 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.
  5. To serve, layer the rice and potatoes on the bottom of a bowl or plate and top with the samosa filling stew.
  6. 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!