This recipe first appeared in Meatless Holidays: Fun, festive recipes for vegetarians, vegans, and the people who cook for them. Makes 30-36 samosas, which can be made ahead, frozen, and reheated in a 350°F oven.
1/2 lb potatoes, any type, cut into 1/4-inch cubes
2 Tbsp olive oil
1 small onion, diced
1 Tbsp Madras curry paste, or more to taste
1/4 lb broccoli florets or peeled stems, finely diced
1 Tbsp agave nectar
1/2 cup frozen peas
Kosher salt and fresh black pepper, to taste
1/3 cup unsalted, roasted cashew nuts, chopped
1/2 cup roughly chopped cilantro (optional)
1 package wonton skins (you'll have some left over)
Mango chutney, for serving
Preheat oven to 425°F. Line 2 rimmed baking sheets with Silpats (silicone mats) or parchment paper, and set aside.
In a small saucepan, bring one quart of water to boil. Add potatoes, and cook 6-8 minutes or until very tender when pierced with a knife; remove from heat, drain, and place in a large mixing bowl. Using a wooden spoon, mash the potatoes to a fairly smooth consistency.
In a nonstick medium frying pan, heat olive oil, and sauté onions and curry paste for 3-4 minutes, stirring, until the mixture is fragrant and the onion golden. Add broccoli and agave nectar. Cook, stirring, for 5-6 minutes, until the broccoli is tender. Stir in the peas, reduce heat to low, cover, and cook for 5 minutes. Add this mixture to the mashed potatoes, along with the cashews and cilantro. Let cool for 10 minutes. Taste, and add salt and pepper as needed. (Filling can be made ahead to this point, and refrigerated.)
Remove the wonton skins from the wrapper, and set a small bowl of water on the counter top. Working with one at a time, paint the edges of the wonton skin with water. Place a teaspoon of filling in the center of each wonton. Fold in half to form a triangle, and press firmly all around to seal.
Place the wontons on the baking sheets (they can be quite close together).
Bake for 12 minutes or until lightly browned. Serve with mango chutney as a dip.