Samosa Lettuce Cups
with Crispy Onions & Cilantro Chutney
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- 8 oz red bliss potatoes
- 1 onion
- 1 carrot
- 1 oz fresh ginger
- 1 garlic clove
- 1 lemon
- 13.4 oz chickpeas
- 1 tbsp curry powder
- 1 head baby romaine lettuce
- ¼ cup crispy onions
- ¼ cup cilantro chutney
- 2 tsp (4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Peel and dice the red bliss potatoes into ½ inch cubes. Add diced red bliss potatoes to a medium saucepan and cover with 1 inch cold water. Bring potatoes to a boil and cook until fork-tender, 6 to 10 minutes. Drain the potatoes and set aside.
Peel and dice the onion(s). Peel and dice the carrot(s). Peel and mince the ginger and garlic. Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Drain and rinse the chickpeas.
Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add diced onion, diced carrot, and a pinch of salt. Cook until softened, 3 to 4 minutes. Add minced ginger and minced garlic and cook until fragrant, 1 to 3 minutes.
Add the diced red bliss potatoes, chickpeas, curry powder, ½ cup (1 cup) water, ¼ tsp (½ tsp) salt, and a pinch of pepper to the skillet. Stir, and cook until water mostly evaporates, 2 to 3 minutes. Add lemon juice to the skillet, stir, and remove from heat.
Divide the baby romaine lettuce leaves between large plates. Add some samosa filling to each lettuce cup, and sprinkle the samosa lettuce cups with crispy onions. Serve with lemon wedges and cilantro chutney for dipping. Dig in!