Sunday, November 4, 2012

Samosas, Cauliflower Curry, Enchiladas

Cauliflower and Pea Curry just before serving.

Cauliflower with the frozen peas added last.

Curry after the cauliflower was added.
Enchilada Casserole with the first corn tortilla of the second layer.

First layer of Enchilada Casserole is finished.
This is how I layer the black refried beans, in blobs, then spread with a spoon.

Samosa with Dipping Sauce

Chopped potatoes with frozen peas added.
Boiled and peeled potatoes for Samosa filling.
Last night I made some meals for the next two days; one was enchilada casserole and the other was curry with samosas.  I put enchilada casserole up here a couple of weeks ago, but here are pictures of it in progress; Last time I just put up the final picture. 

The recipe is the same as before, but I left out the Daiya cheese this time.

I also made samosas.  The picture the third from the bottom is the final product, but I did decide to change how I make it after doing that one.  The wrap is not a traditional samosa wrap, rather it is a square of puff pastry.  It looks great and my husband said it tastes great, but I try to not eat food with added oils, so I am going to make the next batch and wrap them in homemade tortillas.  The idea to use tortillas came from Fat Free Vegan

3-4 small potatoes
1 cup frozen peas
1 onion diced
1 t. chopped garlic
12-14 grates of fresh ginger (or 1/2 t. already chopped, but grated is better tasting in this)
1 T. green chili, whatever variety you prefer, leave out the seeds and membranes if you want to cut the heat.  I have even used canned green chili when I was in a pinch and couldn’t find fresh chili.
juice of 1 lemon
1/2 t. powdered chili de poplano (or whatever powdered chili you have)
1/2 t. tumeric
1/2 t. garam masala

Boil and peel the potatoes.  Cut them into small chunks then add the peas.  Cut the onion and saute it in 1/3 cup of water along with the garlic, ginger, and green chilies.  Once the onion is translucent, add the lemon juice, chili powder, tumeric, and garam masala.  Mix well and add to the potatoes and peas.  Mix well and use to fill either puff pastry squares or roll into tortillas or flat bread.

Samosa Dipping Sauce
1/3 cup apple cider vinegar
1/3 cup water
1 T. brown sugar
pinch of salt
1/4 t. diced garlic or a shake or two of garlic powder
Mix all of these in a small saucepan, bring to a boil, turn down heat and keep at a simmer for 8-10 minutes.  Let cool in the refrigerator until sauce is a bit thicker and a little bit sticky.  We found something a lot like this sauce at an Indian resaurant in the Austin area called Bombay Express, we really like it.

The cauliflower and pea curry was really tasty, but honestly, was hot.  I tried a new curry powder and it had to much heat for most of my family, but not for me!  I will be eating this all week for lunch.

2 yellow onions, sliced thinly
1 t. chopped garlic
1 large tomato, diced
8-10 coriander seeds
1/2 cup water
1 large head cauliflower, cut to florets half the size of a ping pong ball
1-2 cups frozen peas
3-4 T. of your favorite curry powder
1/4 t. coconut extract in 1/4 cup soy milk
1.5-2 cups water

Saute the onions, coriander seeds, and garlic in water until onions are translucent.  Then add the tomato and cook for 1 more minute.  Add the rest of the ingredients and simmer, with a lid on if desired, until the cauliflower is as done as you like.  If you want a thicker sauce, mix 1/3 cup soy sauce with 1 heaping T. corn starch, whisk to get rid of any lumps, and stir slowly into the curry until it is as thick as you desire.

Serve over steamed rice.

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