Samosa Stew

Peach Chutney Samosa Stew (stovetop instructions)

  • Author: Jessica Penner, RD
  • Yield: 12 servings


Mmmm, all the flavours of a piping hot samosa filled with warming spices, potatoes and peas, dunked in a sweet peach chutney….. but in the form of a gluten free vegan samosa stew! 


  • 3 tablespoons canola oil (or other light tasting oil or butter)
  • 2 medium onions, diced
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ¼ tsp chili flakes
  • 3 cloves garlic, minced
  • 1 (28 oz or 796 ml) can of diced tomatoes
  • 1 (5.5 oz or 155 ml) can of tomato paste
  • 1 cup of peach puree (see note)
  • 2 carrots, grated
  • 4 cups of water
  • 1 tablespoon of bouillon paste (chicken or vegetarian) *
  • 2 lbs of potatoes, diced
  • 2 cups of frozen peas
  • 1.5 cups of cooked chickpeas (or canned)
  • ½ cup sundried tomatoes


  1. In a large pot heat the oil over medium low.
  2. Saute the onions until they start to soften.
  3. Add the garam masala, turmeric, cumin, salt, chili flakes, and garlic. Saute one minute.
  4. Add the diced tomatoes, tomato paste, pech puree, carrots, water, Better Than Bouillon, potatoes, peas, chickpeas, and tomatoes.
  5. Cook until the potatoes are soft (about 45 minutes).
  6. Serve on its own or with Sourdough Naan Bread!


  • *I really like the Better Than Bouillon brand of bouillon paste.
  • Three options for peach puree 1) Place fresh, pitted peaches in a blender. 2) Defrost frozen peaches and blend. 3) Find peach puree in the baby food section.
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