Indian food is one of my favorite ethnic cuisines. One of my best friends is half-Indian and introduced me to saag panner and naan when I was in college. I instantly fell in love. Many years later, I took a five-week trip to India and fell more in love with the country and the cuisine. So when I saw an Indian option on the Blue Apron menu, I immediately wanted to give it a try. Here’s my honest review of Blue Apron’s potato and broccolini samosas with coconut lentils and yogurt sauce.
With Blue Apron everything comes pre-sorted and pre-packaged, but you can easily purchase these items yourself at the grocery store.
6 samosa wrappers
1 3/4 cups of light coconut milk
1 cup Petite Crimson Lentils
1/2 cup Plain greek yogurt
3 cloves of garlic
1 bunch broccolini
1 Russet potato
1 Yellow Onion
1 bunch Cilantro and mint
2 tsp lentil spice blend (numeric, ginger and cumin)
2 tbsp sweet chili sauce
Recipe (from Blue Apron)
Heat 2 teaspoons of olive oil and add the diced potato and season with salt and pepper. Cook until slightly softened.
Discard any pebbles from the lentils. Rinse and drain thoroughly. Heat 2 teaspoons of olive oil until hot and add the lentils, 1/3 of the garlic and the spice blend. Cook, stir occasionally, until toasted and fragrant. Add in the coconut milk and 1 1/2 cups of water and heat until boiling. The coconut milk will balance the spices so add more milk if the dish is too spicy.
Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, about 25 minutes, or until tender. Turn off the head and stir in the juice of two lime wedges. Season with salt and pepper to taste. Set aside in a warming place.
Add the broccolini, onion and remaining garlic to the pan of cooked potatoes with salt and pepper. Cook until slightly softened and fragrant. Add the sweet chili sauce (I don’t like sweet chili sauce and we wanted Lady Elle to try the potato and broccolini samosas so we did not include it) and 1/4 cup of water. Cook and stir until the potato is tender and there is no longer any water. Turn off the heat.
Lightly oil a sheet pan. Fill a small bowl with water. Place the samosa wrappers on a work surface. Spoon three tablespoons of the filling into the center of each wrapper (there may be extra filling). Using your fingers, lightly listen the edges of the wrappers with water, fold in half one the filling. Using a fork, firmly press down on the edges to crimp and seal completely. Lady Elle loved doing this part! Transfer to the baking sheet.
Bake, rotating halfway through approximately 18 minutes, or until golden brown. Remove from oven and let cool.
I love taztziki sauce so I was excited to try this version. Combine the yogurt, cilantro and the juice of the remaining lime wedges. Stir and season with salt and paper to taste.
2 servings with leftover potato and broccolini samosas
French Beaujolais or sweet Portuguese white
Overall review of potato and broccolini samosas
I loved the lentils. They were savory with a hint of sweetness coming from the coconut. The samosas were dry and flakey. Although this is a vegetarian dish, spicy chicken or taco meat could substitute for the filling. The yogurt sauce was on the plain side too so I added dried cilantro to give it a little more kick.
This recipe takes time to prep and prepare so it was ideal for a weekend meal. It would be way too much work for a weekday meal.
Overall it wasn’t what I expected, but we enjoyed trying something new, especially Indian food that can be prepared at home.
Have you tried Blue Apron’s meals or made your own samosas? I’d love to hear your review and recipes.