| 1½ tsp Garam Masala | |
| 1½ tsp Ground Cumin | |
| 1½ tsp Groun Coriander | |
| 1½ tsp Black Mustard Seeds | |
| 1 tbsp Coconut Oil | |
| 1 Onion — Finely Chopped | |
| 1.5 cm Root Ginger — Peeled andGrated | |
| 1 Cauliflower — Cut into 1cm Florets | |
| 1 Carrot — Chopped 1cm Cubes | |
| 100g Frozen Peas — Defrosted | |
| 16 Rice Paper Wrappers |
| 1. | Preheat the oven to 200 °C/ gas 6. |
| 2. | Place a large frying pan over a medium heat and add the spices. Toast for 30 seconds or until aromatic, then add the coconut oil, diced onion and a pinch of salt. Turn the heat down a little and saute for 6-8 minutes until soft. |
| 3. | Stir in the garlic and ginger and cook for a further 2 minutes. Add the cauliflower and carrots and 100ml of hot water. Turn the heat up a little and bring the water to the boil, stirring the vegetables until tender but still with a slight crunch (about 4-5 minutes). |
| 4. | Once the water has evaporated, add the peas and cook for a further 2-3 minutes. Taste and adjust the seasoning as necessary, then remove from the heat and leave to cool. |
| 5. | Once ready to assemble the samosas, fill a shallow dish with warm water. Dip a rice paper wrapper into the water and leave until it becomes just pliable (don't let it get too waterlogged, as this will cause it to rip). Place the softened rice paper wrapper on a board and fold it in half to create a half- moon shape with the curved side to the right. |
| 6. | Place a heaped tablespoon of the mixture in the middle of the half-moon. Fold the bottom corner over the mixture two-thirds of the way up the curved side. Fold down the top corner to encl ose the mixture, then fold over the edges to seal. The rice paper should still be wet enough to stick, but if it isn't, put a little water on your finger and run it along the edges before you fold and seal them. Repeat with the remaining mixture and rice paper wrappers. |
| 7. | Place the samosas on a baking tray with the sealed edges facing downwards and brush each of them with a little coconut oil. Put the tray in to the preheated oven and bake for 10 minutes. |
| 8. | Remove from the oven, gently turn each of the samosas over and brush the side facing up with, a little more coconut oil. Return to the oven and cook for a further 10 minutes. |
| 9. | Remove from the oven and eat while hot, or leave to cool and take on a picnic or packed lunch. |