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Baked Samosa Logs With Fruit-sweetened Tomato

Make Baked Samosa Logs With Fruit-sweetened Tomato at home with Cauliflower, Baby Peas Fresh Or Frozen, Coconut Flakes Unsweetened, T Curry Powder, and Cayenne Pepper. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 8 cup
• 1 1/3 cup
• 1 1/2 tbsp
• 1
• 1/8 tsp
• 1/2 tsp
• 2 tbsp
• 1 1/2 tbsp
• 1/2 tsp
• 2 tsp
• 2 tbsp
• 1/2 tbsp
• 1
• 1/2 tbsp
• 5 1/2 cup
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Logs: Steam cauliflower in a large pan for 10 minutes.

2. 2

   If using frozen peas, defrost; addpeas and steam for 3 more minutes.

3. 3

   Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt.

4. 4

   Toss to mix.

5. 5

   Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each.

6. 6

   Place one chapati on a work surface and brush lightly with water.

7. 7

   With your hands, shape a portion of the vegetable mixture into a log.

8. 8

   Place about 1 1/2 inches from the botom edge of the chapati.

9. 9

   Roll chapati halfway, fold in sides, then finish rolling into a log.

10. 10

    Place on a baking sheet, seam side down.

11. 11

    Repeat processwith remaining chapatis.

12. 12

    Preheat oven to 375 degrees.

13. 13

    Spray or brush samosas lightly with o8il.

14. 14

    Bake for 15 to 20 minutes, until crisp and golden.

15. 15

    Cut each samosa in half.

16. 16

    Serve with fruit-sweetened tomato chutney.

17. 17

    Chutney: Heat oil in a large saucepan.

18. 18

    Add ginger, pepper, and cumin and coriander seeds.

19. 19

    Cook until fragrant, about 1 to 2 minutes.

20. 20

    Add remaining ingredients and bring mixture toa boil.

21. 21

    Reduce heat an simmer, uncovered, for 35 to 40 minutes.

22. 22

    If you double the recipe, increase cooking time by 15 minutes.

23. 23

    If you freeze the chutney, season with salt and pepper before serving.

24. 24

    Per serving (3 logs +

25. 25

    Vegetarian Times, July 93/MM by DEEANNE