You'll also find this recipe on page 37 of the Keto & Spice Cookbook.
Veggie Samosa Filling
50g Butter or Cooking Coconut Oil (this has no taste or scent)
200g Shallots, chopped
10g Cumin Seeds
200g Hard White Cabbage, chopped
300g Courgette, chopped
100g Carrot, chopped
25g Ginger, crushed
1/2 tsp Keto & Spice Turmeric, or 1 tsp shop-bought Turmeric
1 tsp Kashmiri Chilli
Optional: Fresh Green Chillies, chopped
Juice & Zest of 1 Lemon
400g Swede, chopped & parboiled for 15 minutes
Salt to taste
Handful of fresh coriander, chopped
Melt the butter / coconut oil in a pan and soften the shallots.
Turn up the heat, add the cumin seeds and let them brown but not burn.
Add the cabbage, courgette, carrot and ginger and cook, stirring constantly. Use a lid to keep the steam in.
Add the turmeric, Kashmiri chilli and, if you're using them, the fresh green chillies.
After 5 minutes, add the lemon juice, zest and swede to the mixture.
Add the sweetener and lots of salt to taste.
Stir and finish off with the freshly chopped coriander.
Tip: Add 1 tbsp freshly crushed coriander seeds for extra flavour.
Head to the Samosa Pastry recipe to complete your samosas.
Nutrition per serving
Calories 46, Carbs (net) 3.3 grams, Protein 1.2 grams, Fat 2.9 grams