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.