A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones

Author:Anna Jones [Jones, Anna]
Language: eng
Format: azw3
Publisher: Potter/TenSpeed/Harmony
Published: 2016-08-30T04:00:00+00:00

FOR THE MANGO PICKLE

2 ripe mangoes

1 teaspoon nigella seeds

a pinch of fennel seeds

a pinch of mustard seeds

1 clove garlic

zest and juice of 1 unwaxed lime

1 tablespoon white wine vinegar

Preheat the oven to 425°F/220°C (convection 400°F/200°C) and get all your ingredients together.

Pulse the cauliflower in a food processor until you have ricelike shards.

Finely chop the green onions and put them into a pan with a little coconut oil or ghee. Fry for a couple of minutes, until beginning to brown. Add the chopped chile and garlic, then the spices and curry leaves, and cook for another 2 minutes. Add the cauliflower, spinach, chopped cilantro, a squeeze of lemon, and a good pinch of salt and cook for 5 minutes, then lay the mixture on a tray to cool down quickly.

Melt 4 tablespoons of coconut oil or ghee and have this ready along with a pastry brush. Remove your filo pastry from the package and keep under a damp cloth or tea towel to stop it from drying out.

Lay one sheet of the pastry on a clean, dry work surface and cut it lengthwise into three long equal pieces. Put a heaped teaspoon of the cauliflower mixture on the bottom left of the pastry, then fold the right-hand corner over the mixture; this will create a triangle shape. Continue the folding, keeping the triangle shape, brushing a little oil in between each fold. You should then have a nicely triangular-shaped samosa. Give it a final brush with oil and sprinkle with the nigella seeds. Repeat with the rest of the pastry and the mixture. Bake in the oven for 15 minutes.

Meanwhile, make a quick mango chutney. With the skin still on, cut off the cheeks of each mango, leaving the pit behind. Carefully slice into the cheek, almost all the way into the skin, in ½-inch/1-cm strips, and then across to make ½-inch/1-cm squares. Push from the skin side to flip the mango into a hedgehog, and use a spoon to scrape off the roughly ½-inch/1-cm pieces of flesh. In a small saucepan, toast the spices, then add the mango and lime juice and vinegar. Cook for 5 minutes until the mango has started to break down, then take off the heat. Serve the samosas with the pickle.

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