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5 from 2 votes

Garden Veggie and Goat Cheese Samosas with Sweet Peach and Basil Chutney.

These are not your typical Indian Samosas. Instead of the traditional Indian potato filling, I swapped in a whole bunch of summer veggies. And some goat cheese, because I thought, why the heck not, I mean goat cheese goes with these flavors.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 6 Servings
Calories: 355kcal



  • 3-4 tablespoons coconut oil melted
  • 1/2 of a white onion finely diced
  • 2 cloves garlic minced or grated
  • 1 tablespoon fresh ginger grated
  • 2 carrots chopped
  • 2 cups ears corn kernels removed form cob (or 2 frozen corn)
  • 1 zucchini chopped
  • 1 red pepper chopped
  • 1/4 cup oil packed sun-dried tomatoes oil drained
  • 2 teaspoons garam marsala
  • 1 teaspoon spicy curry or regular curry powder
  • 1 teaspoon mustard powder
  • pinch of cayenne pepper
  • salt and pepper
  • 4 ounces goat cheese crumbled
  • 1 box frozen phyllo dough thawed



  • Preheat the oven to 350 degrees F and grease two baking sheets.
  • Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion to skillet, and cook for 2 minutes, stirring occasionally. Add carrots, corn and red pepper, cook 2 minutes, stirring occasionally. Add the zucchini, garam masala, curry powder, mustard powder, pinch of cayenne, pepper and salt. Cover and cook 4-5 minutes or until the veggies are tender crisp. Remove from the heat and stir in the sun-dried tomatoes. Allow to cool 10 minutes and then stir in the goat cheese crumbles.
  • Grab two sheets phyllo dough and lay one sheet on top of the other so they look like one single sheet. Cut the sheet lengthwise into 3 even strips, and coat each strip very lightly with olive oil or coconut oil. Cover the remaining phyllo dough to keep from drying while you work. Spoon 1 tablespoon of the veggie mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle until you reach the end of the strip. Place triangles, seam side down, on a baking sheet. Brush triangles with the remaining 1 tablespoon melted coconut oil.
  • Bake for 20-25 minutes or until lightly browned.
  • Meanwhile make the chutney. Add the butter to a high sided skillet or sauce pan set over medium heat. Add the peaches and saute until soft, about 5 minutes. Once the peaches are soft, add the garlic, ginger, honey, bourbon and apple cider vinegar. Bring the mixture to a simmer and simmer 5 minutes or until the the liquid has thickened and reduced. Remove from the heat and stir in the basil, cilantro, lime juice, jalapeño and a pinch of salt. Store in the fridge until ready to serve.


*You can puree the chutney if desired, but I am not sure of the color. I pureed the herbs and wished I would have just left them chunky. My color was not so pretty.


Serving: 18g | Calories: 355kcal | Carbohydrates: 52g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 356mg | Potassium: 573mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5080IU | Vitamin C: 49.7mg | Calcium: 65mg | Iron: 3.1mg