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ONE: Preheat oven to 400°F. Bring a 3-qt saucepot of water to a boil on high heat. Add sweet potatoes and cook for 5 minutes. Add cauliflower and cook for 10 minutes, until vegetables are soft. Drain and set aside.
TWO: Meanwhile, in a small sauté pan, heat 1 tsp oil on medium-high. Add onion and sprinkle with 1 ⁄8 tsp salt. Cook, stirring frequently, for 5 minutes or until soft and slightly brown. Set aside.
THREE: With a potato masher, mash potato-cauliflower mixture until smooth. Mix in onion, peas, cilantro, remaining 1 ⁄4 tsp salt, curry powder, garam masala and cayenne.
FOUR: Assemble samosas: Working quickly, place 1 phyllo sheet on a cutting board and mist with cooking spray. Fold in half lengthwise and mist with cooking spray. Place 1 ⁄3 cup potato-caulilfower mixture at 1 corner. Fold corner over filling to opposite side, making a triangle. Fold triangle up to meet straight side, then across again. Continue folding over triangle until you reach end of phyllo sheet. Repeat steps with remaining phyllo sheets and potato-cauliflower mixture.
FIVE: Mist a baking sheet with cooking spray and place samosas on sheet. Brush tops of samosas with remaining 2 tsp oil. Bake for 15 minutes or until tops are golden brown.
- Serving Size 2
- Calories 269
- Carbohydrate Content 50 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 7 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 257 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 3 g