Baked Spinach and Potato Samosas - alive magazine

Ingredients

• 2 large potatoes, peeled and diced into 1/2 inch (1 cm) cubes, about 2 cups (500 mL)
• 1 Tbsp (15 mL) grapeseed oil
• 1/2 small onion, minced
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2 tsp (10 mL) grated ginger root
• 1 Tbsp (15 mL) curry paste
• 1/4 tsp (1 mL) each of ground cumin and salt
• 10 oz (300 g) package frozen chopped spinach, thawed
• 1/2 cup (125 mL) frozen peas, thawed
• 2 Tbsp (30 mL) cilantro, finely chopped
• 12 - 10 inch (25 cm) pesto or jalapeno flavoured flour tortillas
• Paprika
• Mango chutney (optional)
• Plain yogourt (optional)