Vegan samosas with mint dip

Ingredients for 2 servings:

• 1 pack of filo dough, 30 cm x 31 cm, vegan
• 200 g peas
• 4 potatoes
• 2 garlic cloves
• 1 onion(s)
• 1 carrot(s)
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp coriander seeds, ground
• ½ tsp cayenne pepper
• salt and pepper
• some oil for frying
• 250 g soy yogurt (yogurt alternative)
• 1 tsp agave syrup
• ½ bunch mint, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

curry wedges filled with vegetables, made from filo pastry

Peel the potatoes and carrot and cut into small cubes. Finely chop the onion and garlic. Heat a little oil in a pan. Cook the potatoes, carrots, peas, and onion over medium heat for 10 minutes, stirring constantly to prevent burning. Add the garlic and spices and fry for 2 minutes. Season the vegetables with salt and pepper. Set the filling aside and let cool. Divide a filo sheet into 4 squares. Brush one square with water and place a second square on top. Place 1 tablespoon of filling on each square. Brush the edges all around with water. First, fold the top corners towards the center. Then fold the bottom edge up and fold the corners back. Brush the samosas with oil and place them on the baking sheet. Continue until the filling is used up. Bake the samosas at 180°C for 10-15 minutes. Meanwhile, mix the yogurt with the agave syrup and mint and season with salt and pepper. Serve the dip with the warm samosas.