Indian Samosa Casserole (Adapted from Vegetarian Times)

CRUST
-1/2 cup whole wheat flour
-1/2 cup whole wheat pastry flour
-1/4 tsp salt
-6 tsp oil

FILLING
-1 TBSP black or yellow mustard seeds
-1 TBSP curry powder
-1 tsp ginger
-1 tsp cumin
-1/8 tsp red pepper flakes
-5 medium potatoes (about 1 1/4 lbs)
-1 medium onion (diced)
-1 medium carrot (chopped)
-3 garlic cloves
-1 cup frozen peas
-1 cup veg broth
-1 TBSP agave nectar
-2 TBSP soymilk
-1 cup chickpeas
-1 head of cauliflower chopped into little pieces

Preheat oven to 375 degrees.

Whisk together the flours and salt in a bowl. Stir in oil until clumps form. Add 6-10 TBSP cold water, 1 TBSP at a time, until dough holds together. Shape into ball, cover with a damp towel, and set aside.

Stir together the spices and then set aside.

Cook potatoes in boiling water with salt until tender. Drain, return to pot and mash leaving small chunks.

In a skillet, cook onion, carrots and garlic. Then add the cut up cauliflower. Saute until carrots are tender. Move onion mixture to side of pan. Add spices and toast for 30 seconds. Stir in peas and broth. Then add potatoes to mixture. Stir in agave nectar.

Spray a large casserole pan. Put filling in a large casserole pan.

Roll out dough on a floured surface. Cover filling with dough. Make sure there are no air pockets. Crimp edges with fingers. Cut X in the middle of casserole to vent steam. Brush with soymilk just before baking. Bake for 40-50 minutes or until crust in golden brown. Let stand 5 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user KATYJMON.