Roasted Vegetable Samosas with Lemon Garlic Sauce

In the mood to shake it up and prep some show-stopping appetizers? We can’t keep these in the café when we make them!

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These little powerhouses are a labor of love that pack some flavorful punch and nutrition.

Note: This recipe has multiple parts of preparation (but it’s worth the work and wait!)

Makes 10 samosas

Preheat oven to 350 degrees

Part 1 | Roasted Veggies

Ingredients:

• 1/2 small cauliflower
• 1 sweet potato
• 1 white potato
• 1 carrot
• 1/2 summer squash
• 1 cup frozen peas

Directions:

Cut each into small cubes, roast each vegetable in oven separately with coconut oil & salt till golden and you can poke with fork. 

Part 2 | Coconut Flakes

1/4 cup of coconut flakes toasted in pan or oven until lightly browned and crunchy 

Part 3 | Spice Blend

Ingredients:

• 1/4 tsp Muchi curry
• 1/8 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp turmeric

Toast in pan 

Part 4 | Curry Sauce

Ingredients:

• 1/2 onion sauteed till caramelized
• 1 can coconut milk (use cream only) 

Directions:

1. Add spice blend and coconut cream
2. Simmer for 20 minutes, add toasted coconut flakes
3. Remove from heat
4. Mix veggies with curry sauce — CHILL 

Part 5 | Assemblage

Ingredients:

• 1 package of Phyllo, pre-defrosted
• 1/3 cup coconut oil — melt to paint sheets of phyllo
• 1/8 tsp Turmeric for color into the oil

Directions:

Phyllo is delicate, lay out when ready to use

1. Lay out long way
2. Cut in half then lay on top of each other
3. Lay top sheet by itself, fold in half, paint oil with pastry brush
4. Scoop an overflowing TBSP (about 2 oz.) of filling on bottom of sheet
5. Start to fold upwards into triangles
6. Lay on cookie sheet with parchment paper
7. Continue till complete
8. Paint oil on each triangle

Part 6 | Bake

350 degrees for 15 minutes 

Part 7 | Dipping Sauce

Ingredients:

• 1/4 cup roasted garlic
• 1/4 cup lemon juice
• Lemon zest of lemons used
• 1/4 cup of oil (safflower or olive )
• Salt & pepper to taste

Blend and serve!

The samosas can be stored in fridge and warmed up. Extra filling can be thrown into veggie mix, soups, salads...or just eaten with a spoon. Yes, it’s that good!