Camp Recipes: Warm and Spicy Samosa Filling
MSR Team
By Jen Sotolongo, Long Haul Trekkers
This recipe comes together quickly and easily and packs a ton of flavor with all of the Indian spices. It is the perfect meal to prepare on a chilly night, as the heat from the spices warms your bones after a long day outside. Since the canned items are so heavy, I make enough for leftovers the next day. This recipe is vegan and gluten free.
Serves 4
RICE & POTATOES
INSTRUCTIONS
NOTES
This recipe comes together quickly and easily and packs a ton of flavor with all of the Indian spices. It is the perfect meal to prepare on a chilly night, as the heat from the spices warms your bones after a long day outside. Since the canned items are so heavy, I make enough for leftovers the next day. This recipe is vegan and gluten free.
Serves 4
RICE & POTATOES
- 5 cups jasmine rice
- 1 medium potato, diced into 1cm cubes
- 1 small onion, diced
- 3 cloves garlic, minced
- 2T garam masala
- 1tsp chili powder
- 1tsp ground ginger
- 1tsp turmeric
- 1 8 oz. can diced tomatoes
- ½ cup peas*
- 1 cup chickpeas or one can
- Salt and pepper, to taste
INSTRUCTIONS
- Pour rice into the pot and lay the potato pieces over the top of the rice. Cover with water by two inches. Bring to a boil over high heat, then simmer for about 20 minutes, or until rice and potatoes are cooked through. Remove from heat and keep lid on to retain heat.
- Meanwhile, dice your onion and garlic and prepare the remainder of the ingredients for the stew.
- Once your rice and potatoes have cooked, switch to a pan and set over medium heat with a tablespoon of oil. Add the onions and garlic and sauté until the onions are translucent, about 5-7 minutes.
- Add the spices and stir to coat the onion and garlic for about a minute, until fragrant. Add the tomatoes, peas**, chickpeas, and about ¼ cup of water, or more to thin, if preferred. Allow to simmer until heated through, about five minutes. Season with salt and pepper to taste.
- To serve, layer the rice and potatoes on the bottom of a bowl or plate and top with the samosa filling stew.
- Store any leftovers in an insulated food canister, like Klean Kanteen®.
NOTES
- * I've used both frozen and canned peas and both work just fine. I just put the remaining peas in a Klean Kanteen or sealed in a bag to use the following day.
- ** If using frozen peas, which have not yet defrosted, the heating time will be a bit longer than if you were to use thawed or canned peas.
