Tuesday, December 08, 2009

recipe: indian samosa casserole

A casserole is the ultimate winter meal. It's warm, it's filling, it's comforting, and let's face it - there is something very satisfying about eating dinner from a pie plate. While I make a lot of casserole and pot pie variations (mostly depending on what ingredients I have in the house) the base is always the same - potatoes, carrots, onions and a legume (usually chickpeas or lentils).

This month's issue of Vegetarian Times puts a new twist on an old favorite - Indian Samosa Casserole! I made this for dinner on Saturday night, while my lungs were still sore from the freezing 5K and the wind howled outside. It was pretty good - just enough heat to warm you to your toes, and the distinct Indian flavor was a nice surprise. Plus, we had leftovers the next day. You can't beat that!

Indian Samosa Casserole (from Vegetarian Times)

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
2 Tbsp vegetable oil

1 Tbsp black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp red pepper flakes
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tsp agave nectar or sugar
2 Tbsp soymilk

1. To make crust: Preheat over to 375F. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 Tbsp cold water, 1 Tbsp at a time, until dough holds together. Shape into a ball, cover with a damp washcloth, and set aside.

2. To make filling: Stir together mustard seeds, curry, ginger, cumin and red pepper flakes in a bowl; set aside.

3. Cook potatoes in boiling salted water for 15 minutes or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic. Saute 5 minutes, or until carrot is tender. Move onion mixture to the side of the pan and add mustard seed mixture in the center. Toast for 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper and spread the filling into a 9-inch pie pan. Set aside.

5. Roll out the crust dough to an 11-inch circle on floured work space. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp the edges with fingers. Cut an X in the center to vent steam; brush with soymilk just before baking. Place pie on a baking sheet and bake for 40-50 minutes, or until the crust is golden. Let stand 5 minutes before serving.

6. Devour.