Vegetarian Samosas with Spinach, Sweet P's + Peas

These samosas were born due to some leftover pie crust I had. Turns out the pie crust didn’t work out very well so I also made some Samosa dough following this mindbodygreen recipe exactly.


Yields 15 Samosas
Yields about 1 cup chutney


2 small sweet potatoes

1 ½ cup frozen peas

1 ½ cup frozen spinach

2 tbsp whole milk yogurt

1 tsp cardamom

½ tsp paprika

1 tsp ground coriander

1 tsp cumin

1 tsp fresh minced ginger

2 cloves garlic

1 tbsp coconut oil

S + p

Mbg Samosa dough recipe

Mint Cilantro Chutney:

This beautiful, vegan green chutney is delicious with samosas or anything else worthy of a dollop!

1 bunch cilantro

1 bunch mint

1 tbsp fresh ginger, minced

1 whole scallions

¼ cup roasted unsalted peanuts

1 tsp coconut oil

1 tsp honey

1 tsp red pepper flakes

½ tsp salt

1 small lime, juiced

3 tbsp water


  1. Wash and pierce the flesh of the sweet potatoes. Bake at  400 degrees for 45-1 hour until soft.

  2. Add coconut oil to large skillet.

  3. Add frozen peas and frozen spinach, cook 3 minutes.

  4. Add ginger and all spices.

  5. Cook until fragrant and veggies are totally defrosted.

  6. Remove peel from cool sweet potatoes and dice.

  7. Kill the heat and add sweet potatoes to the other green veggies.

  8. Add the yogurt to the mixture as well.

  9. Using a fork or a masher, mash all the veggies together until the mixture comes together. Maintain the integrity of some of the peas.

  10. Roll the dough into 4-5 circles, and cut the circle in half with a knife.

  11. Using a bit of water, take your semicircle and make a fold in the shape of a triangle.

  12. Seal along the fold.

  13. Put this cone carefully between your thumb and index finger and place a ball of the filling inside.

  14. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing, pinching the edges and folding over.

  15. Once the samosas are assembled, cook at 350 Fahrenheit for 10 minutes on one side, then flip over and cook for 10 minutes on the other side.

  16. For the chutney, blend the peanuts in a food processor or high powered blender.

  17. Add remaining ingredients and water until desired consistency is reached.

  18. Serve chutney chilled.