Cilantro Lime Rice Samosa Cups
- Preheat oven to 375°F. Place a wonton wrapper in each cup of two 12-cup muffin tins. Gently press to shape into cup and brush lightly oil. Bake for 8 to 10 minutes or until golden brown.
- Meanwhile, melt butter in large skillet set over medium heat. Cook onion, potatoes, carrot, garlic, ginger for 3 to 5 minutes or until start to brown. Stir in coriander, cumin, garam masala, salt, pepper and cayenne pepper. Cook for 2 to 3 minutes or until fragrant.
- Stir in broth; bring to a boil. Cook for 5 to 8 minutes or until vegetables are tender. Add rice and peas and cook for another 3 to 5 minutes or until heated through.
- Serve rice samosa filling in wonton cups. Top with dollop of tamarind chutney and sprinkle of cilantro.
Tip: Substitute tamarind chutney with mango or cilantro chutney.