Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 16 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
16
- 4 sheet frozen puff pastry
- 1 1/2tablespoons mild korma curry paste
- 3/4 cup frozen peas
- 200grams cauliflower florets, chopped
- 1/2 bunch coriander, leaves chopped
- 1/2 cup mint, leaves chopped
- 1 onion, thinly sliced
- 2teaspoons tomato paste
- 2teaspoons lemon juice
- 1 cup Greek-style yoghurt
- 1 egg, lightly beaten
- 1tablespoons vegetable oil
- 300grams pumpkin, peeled, cut into 1cm dice
Nutrition per serving
856kJ / 205Cal
856 Kilojoules or 205 Calories
10% of daily energy intake*
Protein
5.3grams
Fat
10.2grams
Carbs
22.2grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 5
Heat oil in a large saucepan. Add onion and stir over medium heat for 5 minutes or until lightly browned. Add curry and tomato pastes and cook, stirring, for 2 minutes. Add pumpkin, cauliflower, peas and 1/4 cup water. Cover and cook, stirring regularly, for 10 minutes until softened. Transfer to a bowl to chill for 10 minutes.
Step 3 of 5
Meanwhile, mix yoghurt, mint, coriander and lemon juice together and set aside.
Step 4 of 5
Cut each pastry sheet into 4 squares. Place 2 tbs mixture diagonally on one half of each square. Brush edges with egg and fold over diagonally to enclose. Seal edges by pressing with a fork. Place onto tray.
Step 5 of 5
Bake for 20-25 minutes or until puffed and golden. Serve samosas with herbed yoghurt.
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