1 large package of Quesava Green Pea and Potato Samosas

1 jar Tikka Massala

1 can coconut milk

1/4 cup chicken or vegetable stock Crème fraiche (Optional)


1. Bake Quesava Green Pea and Potato Samosas according to package directions until golden brown 

2. In a pot, mix together Tikka Massala, coconut milk and stock. Bring to a boil. 

3. Take Quesava Green Pea and Potato Samosas out of the oven and set aside to cool down for a few minutes. Once partially cooled, cut in half.

4. Pour soup in bowls and serve with crème fraîche (optional) and Quesava Green Pea and Potato Samosas. 


1 cup 35% whipping cream

3 Tbsp buttermilk or regular sour cream


In a bowl, stir cream and buttermilk together. Cover with a clean kitchen towel and let stand at room temperature for approximately 24 hours or until thickened. It should smell fresh and nutty. (Discard if it develops any extremely sour or off aromas.)

Stir mixture and transfer to an airtight container. Refrigerate for a minimum of 8 hours. Use within 1 week.

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