Try our sugar free spiced vegan samosas
Trying to cut down on sugar may only seem like it affects your pudding and snacking habits, but there’s often a lot of hidden sugars in savoury foods too. Traditionally heavily spiced recipes tend to contain a lot of added sugar, so we’ve come up with a spicy samosa recipe with none of the sweet stuff. Plus, it’s vegan too. What more could you want?
- ½ a butternut squash
- ½ a large or a whole small cauliflower
- 100g fresh spinach
- 1 handful fresh coriander
- Approx. 100g filo pastry (sheets)
- 1 white onion
- 2 cloves garlic
- 1 tsp. red wine vinegar
- 3-6 fresh apricots
- 1 tsp. garam masala
- 1 tsp. cumin
- 1 tsp. turmeric
- ½ tsp. dried harissa
- ½ tsp. cinnamon
Finely chop the white onion and garlic, and gently fry in oil for 2 minutes before adding all the spices. Fry a little more and add the red wine vinegar.
Turn the oven to 180 degrees and bake the fresh apricots for 20 minutes in a roasting tin until they are nice and soft. Whilst you’re waiting for the apricots, peel and chop the butternut squash into small cubes and beak cauliflower into little bite size pieces. Boil both until they are nice and soft in separate pans. Once drained, mash the squash until all the lumps are gone. Lightly wilt the spinach, and add all the veggies to the spiced onion mix. Chop a handful of fresh coriander and add to the mix, along with the cooked & chopped apricots before leaving to cool a little.
To make the samosas, lay out a sheet of filo pastry and slice it into rectangular strips (approx. 10x30cm). Add a dessert spoonful of veggie mix onto left hand end of pastry strip, then fold the top left corner to the bottom edge to make triangle shape. Fold again up to the top edge. Continue to end of sheet maintaining the triangle shape until all the mix is neatly packed into the pastry. (See photos below for help)
Repeat for all the samosas, and lightly brush each closed parcel with olive oil to seal. Line a baking dish with greaseproof paper and fill it with sealed samosas. Bake them at 180° for about 40 mins until golden brown.