Almond Butter Coconut Sweet Potato Curry Vegan Baked Samosa Recipe
Sweet Potato Almond Coconut Curry
1 sweet potato, cubed into bite-sized pieces
1/4 onion, chopped
3 garlic cloves
olive oil
smoked paprika or chipotle pepper or chili powder

1/4 cup smooth almond butter
1/4 cup coconut milk (lowfat is fine)
2 tbsp. gluten free broth made from 1/2 veg bullion cube and 1/2 cup water (double strength)
1 tbsp. agave nectar or your favorite liquid sweetener
juice from 1/2 small lime

2 tsp. olive oil
3/4 medium onion, diced
1 cup crimini mushrooms, chopped
greens of your choice (I used 1/4 of abunch of chard, stemmed and julienned)

generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
salt IF needed (taste)
additional smoked paprika, chipotle pepper or chili powder to taste

1/2 small lime, cut into small wedges

Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice

Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Pastry Mix:
1 1/4 cup Brown Rice Flour Mix
1/4 tsp. salt
1 tsp. xanthan gum
1 tsp. vinegar (optional- I would leave out next time)
1/3 cup shortening
4 tbsp. cold water

Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.

Whisk sauce ingredients together in a small bowl.

Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.

Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.

To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.

Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)

*For an example of a brown rice flour GF mix, Rebecca Reillys GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together.