Street-food samosa bowl
Inspired by the Indian staple samosa chaat, this is a riot of flavours, colours and textures in a delicious dish.
- Serves2
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Ingredients
- 4 Essential Sweetcorn (on the cob)
- 1 tbsp olive oil
- 4 vegetable samosas
- 25g pack coriander, roughly chopped
- 2 Essential Limes, juice
- ½ green chilli, deseeded and roughly chopped
- 300g pouch Soul Punjabi Choley Chana Masala
- 4 tbsp Alpro Dairy Free Greek Style Plain Yogurt Alternative
- 1 pinch Cooks’ Ingredients Chaat Masala
- 30g Bombay mix
- 4 tbsp pomegranate seeds
Method
Preheat the oven to 200oC, gas mark 6 and put a large baking tray in to heat up. Using a long, serrated knife, slice the corn kernels off the cob. Toss the kernels in the oil, season and spread out on the preheated tray with the samosas; bake for 16 minutes, turning halfway through.
Meanwhile, in a small food processor, whizz most of the coriander (reserving some leaves to serve) with the lime juice, chilli and 1 tbsp water to make a chutney with a drizzling consistency; set aside.
When the corn and samosas are cooked, heat the choley according to pack instructions. Divide 1⁄2 the curry between 2 bowls, then chop the samosas into chunks and pile 1⁄2 the chunks on top of the curry, followed by 1⁄2 the corn. Drizzle with a little coriander chutney and yogurt alternative, then repeat the layers. Sprinkle with the chaat masala, Bombay mix, pomegranate seeds and reserved coriander, then serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,771kJ/ 665kcals |
|---|---|
Fat | 41g |
Saturated Fat | 3.9g |
Carbohydrates | 54g |
Sugars | 9.6g |
Fibre | 11g |
Protein | 15g |
Salt | 4g |