Curried Spinach Samosa

Crust

• 1/2 cup water
• 1/3 cup organic canola oil
• pinch of salt
• 3 cups whole wheat flour
  
  Filling
• 1 TB sesame oil
• 1 bunch green onion, finely chopped
• 3 medium carrots, diced
• 1 lb fresh spinach, washed, dried and chopped
• pinch of salt
• 1/4 tsp curry powder
• 1 TB tamari
• 1/4 cup water
• 1 TB kudzu (Japanese arrowroot)

1. Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes.
2. For the filling: heat oil in a skillet; sauté onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly to thicken and glaze.
3. Preheat oven to 375 degrees.
4. Divide the dough in half and roll out until about 1/8" thick. Using a saucer or a small plate as a guide cut the dough into 4" circles.
5. Place 2 TB of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes.
6. Serve hot or cold.

Nutrition Facts

Per serving: 160 calories; 4 g protein (10%); 24 g carbohydrates (58%); 6 g fat (32%); 111 mg sodium
Exchanges: 1 bread, 1 vegetable, 1 fat