Thursday, September 16, 2010

Samosa casserole

One of my favorite cookbooks, Veganomicon, has a recipe for Samosa Baked Potatoes, which is basically twice-baked potatoes with samosa-inspired spices (mustard seeds, coriander, garlic, ginger, cumin and turmeric) and veggies (onion, carrot and peas). I've made it a bunch of times before and always love it, but always seem to forget about it. I recently remembered it and decided to make it, but with a twist - instead of going through the hassle of scooping out and restuffing the potato skins, I decided to just coarsely chop the potatoes and cook it in a casserole dish.

And to finish the meal off, I went with the book's suggestion and tried the Spinach and Tomatoes, which is simply diced tomatoes and spinach cooked up in some of the same flavors as the potatoes. Served up side-by-side they made a tasty, light meal.

The full plate
Check out my blog, Yummy Mummy Meals, to see what I did with the leftovers!

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