Spicy Vegetable Samosas
These spicy vegetable samosas are an easy treat for Indian food lovers! Hot, crispy, delicious and no frying needed!


For the samosas:
· 2 tbsp Kevala's Natural Premium Avocado Oil
· 1 tsp curry powder
· 1/4 tsp paprika
· 1 tsp cumin
· 1/2 tsp chili powder
· Dash red pepper flakes (maybe a bit more if you like your samosas on the spicy side).
· 1 medium onion chopped fine
· 1 medium carrot chopped fine
· 2 medium potatoes peeled and finely diced
· 2 medium red bell peppers diced
· 1 red or green chili peppers, seeded and chopped fine
· 1 tbs fresh ginger, grated
· 1 tsp garlic powder
· 1 cup water
· 1 1/2 cups green peas
· 10 egg-free spring roll wrappers 

For the sauce:
· 3 tbsp tamarind concentrate 
· 3 tbsp thai sauce
· 3 tbsp Coconut Aminos
· 3 tbsp Kevala's Raw Oaxaca Honey
· 1/2 lime juice


For the samosas:
1. Combine the oil and spices in a large nonstick skillet over medium low heat. Stir the spices around in the oil for about 2 minutes. Add the vegetables except the peas, raise the heat to medium and stir-fry for about 5 minutes.
2. Stir in the ginger, garlic powder and water. Cover the skillet and simmer for about 10 minutes, stirring occasionally. You may need to turn the heat down a bit midway through the simmering. 
3. Pour in the peas and cook for a few more minutes until they're heated through. Take the skillet off the heat. Let the samosa filling come to room temperature. 
4. When you're ready to fill your samosas, position two racks in the middle of the oven and heat it to 375. Give two cookie sheets a pretty good coating of nonstick cooking spray, and have a little container of water, a pastry brush and your wrappers ready.
5. As you wrap the samosas, arrange them on the cookie sheets. You should be able to get 5 on each sheet without them overlapping. Thoroughly douse them with more nonstick spray to help them brown, then place them in the oven for about 8 minutes. Take them out, turn them over to brown on the other side, and return them to the oven, switching rack positions, for another 8 minutes.
6. Take them out and let them cool completely.

For the sauce:
1. Add tamarind, coconut aminos, thai, raw honey and lime juice to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, adjust to low heat and cook for 4 minutes, stirring frequently. Taste and adjust seasonings as needed.
3. Remove from heat and let them cool. 
You can enjoy your samosas, dipping them in this delicious sauce.