I never thought that I liked curry because the smell always overwhelmed me a bit. But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it. These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack. Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming. The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that. Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead. These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.
Additions: None
Omissions: None
Substitutions:
- Parsley for mint
Overall Rating: Like It
Source: Cooking Light Magazine