Curried Spinach Samosa

* Exported from MasterCook *

CURRIED SPINACH SAMOSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1/2 c Water
1/3 c Organic safflower oil
1 pn Salt
3 c Whole wheat flour
-----FILLING-----
1 tb Sesame oil
1 bn Green onion -- finely chopped
3 md Carrots -- diced
1 lb Fresh spinach
-- washed, dried & chopped
1 pn Salt
1/4 ts Curry powder
1 tb Tamari
1/4 c Water
1 tb Kudzu (Japanese arrowroot)

Combine water, oil, and salt in a small saucepan and
bring to a boil. Remove from heat and beat the mixture
with a whisk until it has a milky appearance. Add to
flour in a large bowl. Gently knead the dough just
until mixed well. Form into a ball and let sit for 30
minutes (or cover and place in a refrigerator until
needed and then bring to room temperature.) For the
filling: heat oil in a skillet. Saute onions and
carrots for 1 minute. Sprinkle with salt and curry
powder and add chopped spinach. Cover and steam over
medium heat until spinach wilts and the carrots are
tender, about 4 minutes. Season with tamari. Dissolve
kudzu in 1/4 cup water, add to spinach mixture, and
cook for about 1 minute, stirring constantly, to
thicken and glaze. Preheat oven to 375 degrees. Divide
the dough in half and roll out until about 1/8" thick.
Using a saucer or a small plate as a guide cut the
dough into 4" circles. Place 2 Tbs. of filling in the
middle of each circle. Fold over and pinch edge shut.
Using a fork, poke a few holes in each samosa. Place
on an oiled cookie sheet and bake for 30 minutes.
Delicious hot or cold.

Nutritional Info Per Serving: Protein: 4 gr. (10%);
Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%);
Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg.
Exchanges: 1 Bread, 1 Vegetable, 1 Fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen
Mintzias



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