Searching for a light, healthy Mideastern snack to replace traditional oil-fried samosas? Then let Chef Ryan’s Samosa Lettuce Cups fill the bill.
Paired with fresh, crunchy romaine lettuce wrappers, their tender, curry-infused potato filling won’t leave you feeling uncomfortably stuffed as the originals can.
Yet they’re just as satisfying, thanks to the healthy fiber that meat-filled samosas can’t supply. Their secret?
Chef Ryans’ Samosa lettuce cups replace the meat with chickpeas!
So a single serving exceeds the AHA’s minimum daily fiber requirement of 25 g! But its health benefits don’t end there.
Each serving also delivers 28g of cholesterol-free, plant-based protein and comes with a side of mouthwatering, jalapeno-and ginger-spiked Cilantro Chutney.
Cilantro, as Dr. Greger informs us, ranked #3 among widely available leafy greens tested for heart-protective nitrate content.
For comfort-food samosas that fill you up without weighing you down, why not treat yourself to Chef Ryan’s healthier version of this Mideastern culinary classic?
Samosa Lettuce Cups
- Yield: 2 servings 1x 1x
- Diet: Vegan
8 oz gold potatoes
1 medium yellow onion
1 small/medium carrot
2 garlic cloves
1 oz fresh ginger
1 15 oz. can chickpeas
1 T curry powder
1 head romaine
1/4 cup sliced almonds
1 pinch salt
1 tsp black pepper
- ½ bunch cilantro
- 1 small jalapeno
- 1 lemon
- 1/2 cup tofu
- 2 tsp ginger
- 1 garlic clove
- 1 pinch salt
- 1 tsp coconut sugar or maple syrup
- Peel potatoes and dice into 1/2 in. cubes. Add to a saucepan and cover with 1 in. cold water.
- Bring to a boil and cook until fork-tender, 6-10 min. Drain and set aside.
- Peel and dice onion and carrot. Mince garlic and ginger. Halve and juice lemon. Drain and rinse chickpeas.
- Heat large skillet over medium-high heat. Add onion, carrot, pinch of salt and splash of water or broth to prevent sticking.
- Cook until softened, about 5 min. Add garlic and ginger and stir for 1 min.
- Add potatoes, chickpeas, curry powder, 1/2 cup water, salt, and pepper. Cook until most of the water evaporates, 3 min.
- Add half the lemon juice to the skillet. Remove samosa filling from heat.
- Divide romaine leaves between plates; 3-4 leaves per serving should do.
- For chutney, add trimmed cilantro, remaining lemon juice, jalapeño, tofu, ginger, garlic, pinch of salt, and coconut sugar or maple syrup to a blender.
- Blend on high until smooth. Season with salt to taste.
- Spoon samosa filling onto romaine leaves. Sprinkle with sliced almonds.
- Serve with Cilantro Chutney on the side.
- Serving Size: 1
- Calories: 620
- Sugar: 18
- Sodium: 300
- Fat: 21
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 91
- Fiber: 26
- Protein: 28
- Cholesterol: 0