Samosa Lettuce Cups
with Tamarind Chutney
Samosas are South Asian fried hand pies, typically stuffed with fragrant potatoes and legumes, seasoned with spices such as garam masala and cumin seeds. They are often served with various types of chutneys and condiments. Inspired by these mouthwatering fried pies, our samosa lettuce cups are stuffed with chickpeas and mung beans, which are tiny, earthy, nutty morsels brimming with protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, peeled and diced
- 2 tsp Madras curry powder
- 1/2 tbsp ground cumin
- 1/2 cup mung beans, rinsed and sorted
- 6 oz organic chickpeas
- 0.25 oz cilantro, leaves and tender stems chopped
- 1 Roma crunch lettuce, trimmed and leaves separated
- 1/4 cup tamarind chutney
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Combine potato, just 2 tsp curry powder, just ½ tbsp cumin, mung beans, 2½ cups water, and ½ tsp salt in large pot over medium-high heat. Bring to a boil, reduce heat to medium-low, cover, and cook, stirring occasionally, until potato and mung beans are tender, 27 to 33 minutes. Stir in chickpeas and a pinch of salt and pepper. Cook until chickpeas are warmed through, 2 to 4 minutes. Off heat, stir in just half the cilantro.
Arrange lettuce leaves on serving plates. Divide samosa filling between leaves, drizzle with tamarind chutney, and sprinkle with remaining cilantro. Enjoy!
For 4-serving meal, double all ingredients except water in step 1; use 4½ cups. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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