Curry Potato Samosas

These oil-free and grain-free samosas are made with the ever-versatile potato. Filled with a curried pea and potato or cauliflower filling, these samosas are a fantastic snack or finger food, or pair them with a soup or salad for a main meal.

Potatoes are one of the most powerful anti-pathogenic foods. High in lysine, they also contain tyrosine, a chemical needed to produce thyroid hormones.

Peas contain easily assimilable healing phytochemical compounds and carbohydrates plus an abundance of chlorophyll that absorbs easily into the intestinal linings.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Curry Potato Samosas

Ingredients:

• 1 pound potatoes, peeled and roughly chopped
• ¾ to 1 cup potato starch

Filling:

• ¼ cup finely chopped onion
• 1 teaspoon finely chopped fresh ginger
• ½ teaspoon curry powder
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes or cayenne
• ¾ cup finely chopped potato or cauliflower
• 1 cup Healing Broth (recipe on page 370) or water
• ¼ cup fresh or frozen peas
• 1 tablespoon roughly chopped fresh cilantro
• 1 teaspoon freshly squeezed lemon juice

Directions:

Add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 20 to 25 minutes until soft. Place in a large bowl and mash until smooth. Add the potato starch and knead until you get a soft dough that’s not sticky. Add more starch if necessary.

While the potatoes are steaming, make the filling by placing a ceramic nonstick skillet on medium-high heat. Add the onions and cook for 3 to 5 minutes until softened. Add the ginger, curry powder, garlic powder, red pepper flakes, potato or cauliflower, and Healing Broth or water. Stir well; then cover and simmer for 10 to 15 minutes until the potatoes or cauliflower are tender. Stir in the peas, cilantro, and lemon juice and cook for a further 2 to 3 minutes until the peas are bright green and the Healing Broth or water has completely evaporated. Remove from heat and set aside.

Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper.

Sprinkle potato starch generously onto a work surface. Divide the dough in half. Working with one piece of dough at a time, roll the dough into a 1⁄4-inch-thick circle that’s about 8 inches in diameter.

Cut each circle of dough into quarters, making 8 wedges in total. Place a tablespoon of filling in the center of each wedge. Bring the two bottom corners together over the filling and press to form a seam. Bring the third corner to join the other two, and then gently pinch to close. Transfer the samosa to the baking sheet and repeat with the remaining dough.

Bake samosas for 25 to 30 minutes until browned on top. Cool for 5 minutes before serving.

Tips:

All types of potatoes are options for this recipe. One great variety of potato to try here is Yukon gold.

Makes 8 to 10 samosas

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Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Appetizers, Baking, International, Indian, Holiday, Game Day, Kid Friendly

This item posted: 06-Feb-2023