SWEET POTATO BUNNY CHOW AND VEGGIE SAMOSAS

S04 E23 | Things Get Weird with Al Yankovic and Tom Lenno | Something’s Burning

It’s a dream come true when Weird Al Yankovic and Tom Lennon drop by the kitchen for some curried-up bunny chow and veggie samosas. We also dive into history, Broadway shows, and of course – our favorite Weird Al songs and The State characters.

Raita

Ingredients:

  • 3 cups plain Greek yogurt
  • 2 cups finely diced English cucumber
  • ½ cup minced cilantro
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp sea salt

Steps:

  1. Mix all ingredients until smooth.

Potato Curry

Ingredients:

  • 4 bread bowls
  • 2 medium onions
  • EVOO
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 4 tsp garam masala
  • 1 tsp cayenne pepper
  • 4 tsp turmeric
  • 1 tsp allspice
  • 2 pieces of grated ginger
  • 6 cloves of garlic, sliced
  • 6 tomatoes, chopped up
  • 1 ½ cups coconut cream
  • 1 ½ cups water
  • 2 sweet potatoes, peeled and diced
  • 2 cans chickpeas
  • Salt and pepper to taste
  • Raita

Steps:

  1. Add EVOO to large pan and fry onions until soft. Then add spices, garlic and ginger, stirring to combine..
  2. Add tomatoes and cook for 3 minutes until they break down.
  3. Add sweet potatoes, coconut cream and water to the pan. Cover the pan and let simmer until the sweet potatoes are soft, around 15 minutes.
  4. Finally add in the chickpeas and season with salt and pepper cooking for another 2 minutes.
  5. Cut off the top of buns and scoop out the insides, spoon in the curry then flip the filled bun upside-down onto a plate. Cover the bun with more curry and drizzle raita on then serve.

Veggie Samosa

Ingredients:

  • 2 sheets frozen puff pastry
  • 2 cups peeled and cubed potatoes
  • Canola oil
  • 2 small onions, chopped
  • 1 ½ cups frozen peas and carrots
  • 2 tsp garam masala
  • 1 tsp curry powder
  • Salt to taste
  • Cooking spray
  • Flour

Steps:

  1. Preheat oven to 400. Let the puff pastry sheets sit out at room temperature.
  2. Cover potatoes with water and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until potatoes are soft. Drain and set aside.
  3. Add oil to skillet and cook onion until soft. Add the peas and carrots, masala, and curry to the skillet cooking for 3 minutes. Then add the potatoes and salt, cooking for an additional 3 minutes then remove from heat.
  4. Grab small bowl of water set to the side. On a lightly floured surface, cut the pastries into equal sized rectangles. Place a spoonful of the filling into the center of the rectangle, dip finger into water and rub on the edge of the pastry to help it stick before folding over itself to form a triangle. Repeat this step with the remainder of pastries and filling.
  5. Grab small bowl of water set to the side. On a lightly floured surface, cut the pastries into equal sized rectangles. Place a spoonful of the filling into the center of the rectangle, dip finger into water and rub on the edge of the pastry to help it stick before folding over itself to form a triangle. Repeat this step with the remainder of pastries and filling.
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