Potato, Pea, and Corn Samosa DE-LIGHT

Love me some Indian food....and good samosas are my favorite!! As delicious as the dough is, the filling is the best!! Here is a recipe for the filling, but not the dough. I am sure that you can find good vegan dough recipes around OR vegan phyllo. Personally, I make this filling and just eat it straight or wrap it up in a tortilla or na'an for the same idea!! One more thing... Im a spicer! Especially when dealing with potatoes, I believe in seasoning at each step along the way. Please, use your taste buds as a guide for your salt and pepper. Heaven knows I always use way more than I list here at the end.... I use until it tastes right!

2 medium baking potatoes (about 1.5 lbs)

1 medium onion, chopped

1 ear fresh corn, cut off the cob

1 cup frozen peas

1/2 habanero pepper, fine dice

3 garlic cloves, chopped

2 tsp fresh grated ginger

4 green onion, chopped

1/2 tsp garam masala

1/2 tsp tumeric

1 tsp chili powder

1 TBSP coriander

2 tsp salt

1/2 lemon

Peel, cube, and boil your potatoes. Meanwhile, saute the ginger, garlic, and pepper at medium high heat for about 2 minutes. Add all the spices to the pan and allow to cook for under a minute, making the house super fragrant. Quickly add your onions to his mixture - they need some moisture about now - and cook those down until they are translucent. At this point, stir in the peas and corn for another minute or two, until thoroughly heated. Take the onion/spice mixture off the heat and stir in the juice of 1/2 a lemon.

At the point at which the potatoes are done, drain and mash your potatoes with a fork. Combine the spice/onion mixture with the potatoes and mix and mix some more until WELL joined! Season and add the green onions to the mix. This will make the flavor bright and fresh, and I just love them!

Enjoy!