Roasted Potato Samosa Pockets

Roasted Potato Samosa Pockets
Recipe Type: Vegan
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 bag little potatoes – halved or quartered as necessary
  • 1 can chick peas – rinsed and drained
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 tbsp garam masala
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp tomato paste concentrate
  • juice from 1/2 lemon
  • 1 tbsp. red curry paste
  • 1 tbsp. extra virgin olive oil
  • 1 large bag cleaned baby spinach leaves
  • 4 pitas – cut in half
  1. Preheat oven to 450 degrees F.
  2. Using a mortar & pestle, grind the garlic and garam masala into a paste.
  3. Mix the paste, olive oil, chick peas and potatoes thoroughly and spread out onto a baking sheet.
  4. Roast for 15 minutes, turn the potatoes and give the chick peas a good shake, then cook for another 10 to 15 minutes.
  5. While the potatoes & chick peas are in the oven, mix the mayo, yogurt, parsley, cilantro, tomato paste, and lemon juice.
  6. Heat large sauce pan over medium heat, add remaining tbsp. of olive oil, and curry paste.
  7. When the curry paste becomes fragrant, add mayo/yogurt mixture, and add the potato chick pea mixture from the oven (and turn the heat off).
  8. Toss the mixture and place into serving dish.
  9. place pita halves into microwave to warm them up.
  10. Fill the pita halves with spinach leaves and a few large spoonfuls of the potato/chick pea mixture, and enjoy!

This was a delicious and easy recipe