Friday night I set out to discharge my mother in law from cooking yet another meal for the family, since she’s doing so a lot more than when she’s working. I looked through my recipe books, and the recipes that kept calling me were Potato – Greenpeas Samosas, and Green Thai Curry, both from Vegan with a Vengeance.
Revised both recipes, hoped I could find everything, and did my shopping list. I did find everything, but I did substitute a couple of things. For instance, the Samosas call for green soy beans, not green peas. And that’s the one thing that I knew I wouldn’t find, however the recipe says green peas are a perfect substitute and actually make the samosas a bit more authentic. So green peas it was. Of course, the can of peas was too big, so the leftovers were added to the curry. We all know nearly everything goes well with curry. I also halved the recipe for the samosas, cause we’re only four for eating. I also used lime juice instead of lemon – I had to buy limes for the curry and the coconut mint chutney I served with the samosas.
The curry had little mods. Since the choice of hot peppers is very limited, I used four of what looks like Thai hot peppers, but I am not sure, because they’re not labeled as any special pepper. And used no jalapeños. I also used preserved lemongrass instead of fresh because I am lazy and it was cheaper. And black pepper instead of white cause I wasn’t going to buy a jar for 5 pepper corns. I added the leftovers peas from the samosas to the curry (hey, they’re green, so it matches!), and also added some 125grams (dried) basmati rice, cooked. Love me some rice to soak all the curry.
It was all served, and all devoured. I thought there’d be some leftovers, but apparently every body was starving on friday night. Also, I spend about 3 hours in the kitchen in total, so it was a looooong cooking session. But so worth it.
Oh, I made eight samosas total, I just took the picture after serving four so I could put the sauce in the middle.