Elegant Filo Topped Vegetable Curry
Elegant Filo Topped Vegetable Curry
SERVES 2-3
10 MINS PREP
COOKS IN 25 MINS
An elevated, easy vegetarian recipe with vegetables cooked in a delicate creamy curry sauce and topped with crispy filo with delicious results. Enjoy!
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Tailored to Taste
This vegetable dish is a visually stunning as it mouth-wateringly delicious. Perfect to serve to vegetarians or for a meat-free weekend dinner with friends.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tsp vegetable oil
- 2 good cups worth of vegetables, but into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
- 2 tbsp tomato puree
- 2 tbsp single cream
- Salt and black pepper to taste
- 2-3 sheets of filo pastry (depends on their size)
- 25g butter, melted
Method
- Heat the oven to 3500F (1800C/Gas Mark 4).
- Cut the filo into 10cm squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet.
- Brush again, top again and butter one last time. Scrunch them up into flower shapes and bake in the oven for 15-18 minutes or until golden and crisp.
- Meanwhile, blanch all the vegetables except peas for 3 minutes. Drain.
- Heat the oil in a saucepan, add the vegetables and stir-fry for 1 minute.
- Add base and main sauces from the pouches, (leave the spices from the sachet for another time) tomato puree and peas and bring to a simmer.
- Cook until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
- Serve hot with the filo on top.
Tailored to Taste
This vegetable dish is a visually stunning as it mouth-wateringly delicious. Perfect to serve to vegetarians or for a meat-free weekend dinner with friends.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tsp vegetable oil
- 2 good cups worth of vegetables, but into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
- 2 tbsp tomato puree
- 2 tbsp single cream
- Salt and black pepper to taste
- 2-3 sheets of filo pastry (depends on their size)
- 25g butter, melted
Method
- Heat the oven to 3500F (1800C/Gas Mark 4).
- Cut the filo into 10cm squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet.
- Brush again, top again and butter one last time. Scrunch them up into flower shapes and bake in the oven for 15-18 minutes or until golden and crisp.
- Meanwhile, blanch all the vegetables except peas for 3 minutes. Drain.
- Heat the oil in a saucepan, add the vegetables and stir-fry for 1 minute.
- Add base and main sauces from the pouches, (leave the spices from the sachet for another time) tomato puree and peas and bring to a simmer.
- Cook until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
- Serve hot with the filo on top.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
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