Slow Cooker Potato & Pea Samosa (without the pastry!)

Baked vegetable samosas are my go to prepared food from the grocery store when I need something fast, and I love potatoes and peas! Since both of those veggies hold up very well in a slow cooker, I figured it was worth trying. This version is just the "filling," without the pastry, to create a healthier side dish option with all the flavour of a samosa. This is my first attempt at cooking with Indian spices, so I went easy on them (this spice blend is quite mild, so feel free to add more heat if you like). You can find garam masala and amchur powder (dried mango powder) at an Asian food store or specialty spice shop.

Serves 6


6 small to medium Russet potatoes, peeled and diced
1 onion, diced
1 tsp fresh ginger, finely minced
3 to 4 tbsp canola oil, to coat
1 tsp ground mustard
1 tbsp ground coriander
1 tsp ground cumin
1/4 to 1/2 tsp red chili powder
1 to 1 1/2 tsp garam masala
2 tsp amchur powder
Salt, to taste
3 cups frozen peas


Peel and dice potatoes and place in the bottom of the slow cooker pot. Add onion and ginger, and drizzle with canola oil. Toss to coat. Add spices on top and toss to coat. Cook on high for 4 hours. When cooking time has 90 minutes remaining, pour frozen peas in and stir. Cook for remaining 90 minutes, stirring every 30 minutes.


Calories 301
Fat 7.6g
Carbohydrates 51.7g
Fibre 10.1g
Sugars 7.8g
Protein 8.4g
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