Vegetable Samosa Flatbreads
Recipe type: Indian, Vegan
Cook time: 
Total time: 
Serves: 5
These vegetable samosa flatbreads are easy to make and absolutely delicious! Made with whole grain flatbread and sauteed cauliflower, peas, and potatoes.
  • 2 1⁄2 russet potatoes, scrubbed and diced (about 2 1⁄2 cups)
  • 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
  1. In a bowl, soak cashews in very hot water for 15 minutes. Drain water and rinse nuts.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon vegetables onto warmed pita bread. Drizzle with cashew cream and sprinkle with cilantro.
Recipe by Whitney E. RD at