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RELATED RECIPES
Simple Potato Curry
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Cauliflower Rice Paper Samosas With Tangy Mint Chutney
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30 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
rice paper wrapper
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 79.9% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 21.8% of RDA
• Carbs: 30.3% of RDA
• Fat (total lipid): 19.5% of RDA
• Fiber: 79.9% of RDA
• Fructose: 11.7% of RDA
• Protein: 14.7% of RDA
• Sodium: 39.4% of RDA
• Sugar: 49.1% of RDA
• Vitamin A (IU): 253% of RDA
• Vitamin B6: 19.1% of RDA
• Vitamin C: 141% of RDA
• Iron: 1.3% of RDA
• Magnesium: 38.8% of RDA
• Manganese: 80.9% of RDA
• Niacin: 17.6% of RDA
• Potassium: 27.0% of RDA
• Zinc: 13.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
tbsp
used for pan.
 
1
tsp
 
1
tbsp
 
1
tsp
 
2
cloves
minced.
 
1
piece
peeled and minced.
 
1
whole
white, chopped.
 
2
cups
chopped into small florets.
 
1
cup
cubed finely.
 
1
tbsp
 
1
cup
frozen.
 
1
cup
 
8
whole
 
1
cup
stems removed (sometimes labeled "mint leaves").
 
1
cup
 
2
whole
 
1
cup
freshly squeezed.
 
1
whole
seeds removed and chopped. about 1.6oz.
 
1
whole
 
 
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PREPARATION
1.
Add coconut oil and mustard seeds and fry until popping sounds are heard. Then add the fennel and cumin and temper until fragrant. add garlic, ginger and onion and fry until onion is translucent. Add the cauliflower, carrots, turmeric, coriander powder and salt and fry for five minutes. Finally, add the peas and water, stir then cover and allow the water to reach a boil. Uncover and let it reduce until dry.
2.
Preheat oven to 392°F and line a baking tray with Silpat or baking paper.
3.
Using a scissors, cut your eight wrappers right down the middle until you obtain 16 half-moons. Dip each half into water for 10 seconds and remove, it will still be hard but will soften as you fill it. Lay it down on a towel and place a spoonful of mixture in the middle, making sure any big cauliflower pieces are broken up. Lift the left side of the half moon over the filling, then repeat with the right, sealing the wrapper (and moistening with extra water if necessary).
4.
Sprinkle tops with black sesame seeds then bake for 10 minutes.
5.
To Make the Chutney: Blend all ingredients until smooth.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 326
Protein 12.4 g
Carbohydrates 62.5 g
Iron 0.23 mg
Fiber 16.8 g
Calcium 23.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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