SPINACH Spinach & sweet potato samosas


Q Serves 3 Q Prep 35 mins Q Cook 45 mins Q £1.48 a por­tion Q 650 kcals, 13g fat, 2g sat. fat, 36g sugar

2 large sweet pota­toes (about 500g),

peeled and cut into small pieces 1 tbsp veg­etable oil, plus ex­tra for

brush­ing 2 red onions, 1 chopped, 1 halved

and finely sliced thumb-sized piece gin­ger, peeled

and finely chopped 2 gar­lic cloves, crushed 1 fat red chilli, finely chopped (op­tional) small bunch co­rian­der, stalks

finely chopped, leaves picked 2 tbsp curry paste (we used balti) 2 tsp black onion (nigella) seeds 200g bag spinach (or frozen spinach) 270g pack filo pas­try (6 sheets) ½ cu­cum­ber 150ml pot nat­u­ral yo­gurt mango chut­ney, to serve

1 Put the chunks of sweet potato in a large mi­crowave-proof bowl, cover with cling film and mi­crowave on high for about 8 mins or un­til soft.

2 Mean­while, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the gin­ger, gar­lic, chilli (if us­ing) and co­rian­der stalks, stir­ring for a cou­ple mins more un­til fra­grant (the gar­lic will burn eas­ily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so un­til fra­grant, then add the spinach and 2-3 tbsp wa­ter. Wilt the spinach, then add the sweet potato and any liq­uid from the bowl. Season well and mash every­thing with the back of a spoon, leav­ing some chunky bits of potato. Leave to cool com­pletely.


Un­roll the pas­try and pull out two sheets to work with – keep the rest cov­ered with a tea towel to pre­vent it from dry­ing out. Brush both of the sheets with a lit­tle oil, and scat­ter some of the black onion seeds over one sheet. Put the other sheet on top. With the short­est side fac­ing you, cut down the cen­tre to make two long strips. Scoop a sixth of the sweet potato mix­ture onto the top right-hand cor­ner of the filo in a rough tri­an­gle shape. Fold the pas­try over on an an­gle, con­tin­u­ing down the length of the pas­try un­til you reach the bot­tom and have a neat tri­an­gle en­cas­ing the fill­ing. Trim off any ex­cess pas­try with a knife. Re­peat to make six samosas. Heat oven to 200C/ 180C fan/gas 6.


Put the samosas on a bak­ing tray lined with bak­ing parch­ment. Brush with some more oil and sprin­kle over the re­main­ing seeds. Bake for 25-30 mins or un­til golden. Mean­while, peel the cu­cum­ber into rib­bons, then toss with the sliced onions and co­rian­der leaves. Serve with some yo­gurt and mango chut­ney.

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