These vegetable samosa flatbreads are easy to make and absolutely delicious! Made with whole grain flatbread and sauteed cauliflower, peas, and potatoes.
10 oz fresh or frozen cauliflower florets, chopped (about 2 1⁄2 cups)
2 1⁄2 carrots, diced (about 1 1⁄4 cups)
1 1⁄4 yellow onions, chopped (about 1 1⁄4 cups)
2 1⁄2 jalapeños
6 1⁄4 oz frozen green peas (about 1 1⁄4 cups)
1 1⁄4 tablespoons mild curry powder
1⁄2 cup unflavored plant milk
sea salt
freshly ground black pepper
Cashew Cream
3⁄4 cup raw, unsalted cashews, soaked
3⁄4 cup unflavored plant milk
2⁄3 teaspoon garlic powder
2⁄3 teaspoon onion powder
For serving
5 whole-grain pita bread
2⁄3 cup fresh cilantro, finely chopped
Instructions
In a bowl, soak cashews in very hot water for 15 minutes. Drain water and rinse nuts.
In a steamer insert set over boiling water, steam diced potatoes, covered, until just tender when pierced with a fork, about 8 minutes. Remove from heat and let cool.
In a high-powered blender (or food processor), combine soaked cashews, 3⁄4 cup plant milk, garlic powder, and onion powder. Process until creamy, stopping processor a few times to scrape down sides.
In a large skillet over medium heat, cook cauliflower, carrots, onions, and jalapeños (if using), stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to skillet.
Add steamed potatoes, peas, and curry powder and cook until all vegetables are tender, about 5 minutes. Add 1⁄2 cup plant milk and cook until plant milk thickens slightly, 1 minute more. Season with salt and pepper to taste.
Spoon vegetables onto warmed pita bread. Drizzle with cashew cream and sprinkle with cilantro.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/04/vegetable-samosa-recipe.html