Recipe: Samosas Deconstructed

I don’t include many recipes on this blog because a) there are literally millions of recipes already on ye’ olde Internet and b) because I’m less creative in the kitchen that most of the other folks who post them. I am infamous for getting stuck in ruts (getting out of them is one of my 2015 Real Food Goals); I’ve been eating the same oatmeal pancake recipe since my dad flipped the ‘jacks on our griddle growing up. I alternate between two main breakfast recipes (oatmeal, again; or yogurt and muesli). I try to branch out but I think we all know when you’re pressed for time it’s easy just to whip up your favourite burritos, pasta, or chili and call it a night.

Well. Mike (the hubby) and I have been trying very concertedly over the past few months to reduce our food waste. We tend to get excited at the store and buy all the things but when we get home and stow our booty in the fridge we forget about it and end up cooking the aforementioned burritos instead. So now, every most Sundays we sit down, look at what’s in the fridge and cupboard, and plan out what we’re going to eat for the next week. I like this approach because it’s less stressful come dinnertime (when I’m starving and can’t think clearly) and because we can plan to use our leftovers instead of throwing them out (which is an environmental and financial waste).

This recipe came about because we barbequed some ginormous potatoes last week and didn’t end up eating them all. We also had a glut of fresh peas from the market in our fridge (some of which we steamed up for baby P…mmmm!).

Fresh peas homemade baby food

I was leaning toward some kind of pot pie, but let’s be honest…there’s no time for pie crust on a weeknight. Mike suggested we do pot pie “deconstructed”…BUT in my world, peas + potatoes = samosas! Again, no time for crust-making or deep-frying (not that I would go that distance anyway!) so I decided to stick with the “deconstructed” theme and go for Samosas, Deconstructed.

Samosas: Deconstructed

This recipe got a warm reception on Instagram, so I know it must be good (and it IS good, I promise! There were no leftovers from these leftovers.)

Very loosely based on the samosa seasoning from (of all places) a Canadian Living cookbook from the bookshelf, here is my recipe for you to enjoy.

Samosas: Deconstructed

An excellent way to use up leftover baked potatoes and/or highlight the flavour of fresh peas.

  • Makes 2 generous servings; easily doubled.
  • Total prep + cook time: 30 minutes


  • 2 Tbsp. olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, minced or pressed
  • 1 carrot, peeled and diced
  • 1/2 package plain tempeh, diced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. ground fenugreek
  • 1/4 tsp. salt
  • Pinch cayenne or dried ground hot peppers
  • 1 very large baking (russet) potato, baked or cooked
  • Oil, for frying potato
  • About 1 cup of hulled fresh peas (or however many you have)
  • Fresh cilantro and lemon slices, to serve


  1. Heat the olive oil in a large frying pan over medium heat.
  2. Add the onion and garlic, stirring well. Sauté for a few minutes until onion is golden brown.
  3. Add the diced carrot and tempeh; stir and add more oil if necessary.
  4. Add the cumin, ginger, turmeric, fenugreek, salt, and cayenne/hot peppers, stirring well to coat.
  5. When the tempeh is nicely browned and vegetables are softened, remove from heat and stir in the fresh peas. Pour this mixture into a bowl.
  6. Add a generous amount of vegetable oil to the still-hot pan, ensuring the bottom is well coated.
  7. Slice the cooked potato into rounds about 1/4″ thick.
  8. Shallow-fry in the oil until lightly golden brown; drain on paper towels.
  9. Divide the potato slices onto two plates; serve the tempeh mixture on top.
  10. Top with fresh cilantro and squeeze of fresh lemon.

Leave a Reply