All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The flavors of samosas turned inside out and around about... because we know the best part is the potatoes and peas inside. With shallot and sauce, this inside-out samosa is stellar.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and juice lime.
Stem cilantro and coarsely chop leaves.
Peel and halve shallot. Slice halves into thin strips.
Halve potato wedges.
If using chicken thighs or steak strips, pat dry, and season with a pinch of salt.
Make the Sauce
In a mixing bowl, combine half the shallot (reserve remaining for pork), 2 Tbsp. lime juice, cilantro, sugar, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Cook the Pork and Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ground pork to hot pan. Break up meat with a spoon until beginning to brown, 3-4 minutes.
Add potatoes, curry seasoning, remaining shallot, ½ tsp salt, and a pinch of pepper. Stir occasionally until potatoes are lightly browned and no pink remains on pork, 3-5 minutes.
Add peas and stir occasionally until warmed through, 1-2 minutes.
If using ground beef, chicken thighs, or steak strips, follow same instructions, cooking chicken until it reaches a minimum internal temperature of 165 degrees, and steak and beef until no pink remains.
Finish the Dish
Plate dish as pictured on front of card, topping pork and potatoes with sauce and sour cream. Crush crispy jalapeños and sprinkle over bowl (to taste). Bon appétit!
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