Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 brushed potatoes, peeled, cut into 1.5cm cubes
- 1tablespoons vegetable oil
- 1 brown onion, diced
- 1/4 bunch coriander, stems chopped, leaves picked
- 1/2packets Woolworths frozen peas, corn & carrot
- 1/4 cup Indian curry powder
- 5grams vegetable stock cube, crumbled
- 12 sheets filo pastry
- 5milliliter olive oil cooking spray
- 1/4 cup mango chutney
Description
Indian-spiced vegetables topped with golden filo pastry and served with mango chutney, this delicious vegetarian recipe will have the whole family asking for seconds!
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat, then cook for 15 minutes or until tender. Drain.
Step 2 of 3
Heat oil in a large frying pan over medium-high heat. Add onion and coriander stems, then cook for 3 minutes, stirring, or until softened. Add frozen vegetables, curry powder, stock cube and 1/2 cup cold water. Cook for 5 minutes, stirring, or until vegetables are tender. Remove pan from heat. Add potato and stir to combine.
Step 3 of 3
Spoon potato mixture into a 14 x 26cm (4cm deep) baking pan. Cover pastry with a clean, damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Lightly spray with oil, then loosely scrunch and place on top of filling. Repeat with remaining pastry sheets and oil until filling is covered. Spray pastry top with oil and season. Bake for 40 minutes or until golden. Scatter over coriander and serve with mango chutney.
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