Ingredients
- 2 teaspoons coconut oil.
- 1 small (100g) red onion, finely chopped.
- 2 teaspoons ground coriander.
- 1 teaspoon curry powder.
- 2 cm ginger, minced.
- 1 cup Pumpkin + Sweet Potato Puree, defrosted.
- 1/2 cup frozen peas.
- 1 cup baby spinach.
- 1/4 cup shredded coconut, toasted.
- 9 sheets filo pastry.
- olive oil, for greasing.
- 100 g full-fat natural or Greek yoghurt.
- 2 tablespoons finely chopped basil leaves.
- 1/2 lemon, juiced.
- 100 g green beans, ends trimmed.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.
2. Heat oil in a medium frying pan. Add onion, cook for 5 minutes until soft. Add ground coriander, curry powder and ginger. Cook for 2 minutes, until fragrant. Add puree, peas and spinach. Cook, stirring until heated through. Add coconut, stir through and remove from heat.
3. Wet two cotton tea towels until they are just damp. Place filo pastry on workbench and lay tea towel over the top to keep filo moist. Working with 1 sheet at a time, brush filo pastry with olive oil. Lay over another sheet of filo and brush again with olive oil. Repeat 1 more time until you have 3 sheets of filo pastry bound together with olive oil. Cut layered sheets in half.
4. Place a few tablespoons of the filling on to the lower third of the pastry to form a log. Fold over the sides then working from the bottom end up, roll up the pastry, stuffing fairly tight into a roll. Repeat step 3 & 4 with remaining pastry and filling until you have 6 parcels.
5. Place parcels on a lined baking tray and brush with more olive oil. Cook in the oven for 10-12 minutes, or until parcels are golden.
6. Meanwhile, heat a small pot of water until it boils. Add in the green beans and cook for about 3 minutes, until they have softened but still a little crunchy. Drain.
7. Place three parcels on a serving plate and three parcels in a lunchbox to enjoy for lunch tomorrow. Divide green beans between the plate and container. Combine yoghurt, basil and lemon juice to make dipping sauce.
Note
Gluten-free option: Wrap curry filling in rice paper rolls. Enjoy fresh or bake in the oven for 5-10 minutes until golden.
Paleo option: Serve curry filling in iceberg lettuce leaves or in baked field mushrooms.
Vegan option: Omit Yoghurt or serve with coconut yoghurt.
Pumpkin and Coconut Curry Parcels are as good as they sound! A great starter, snack or main be sure to show these off at the next party.
Ingredients
- 2 teaspoons coconut oil.
- 1 small (100g) red onion, finely chopped.
- 2 teaspoons ground coriander.
- 1 teaspoon curry powder.
- 2 cm ginger, minced.
- 1 cup Pumpkin + Sweet Potato Puree, defrosted.
- 1/2 cup frozen peas.
- 1 cup baby spinach.
- 1/4 cup shredded coconut, toasted.
- 9 sheets filo pastry.
- olive oil, for greasing.
- 100 g full-fat natural or Greek yoghurt.
- 2 tablespoons finely chopped basil leaves.
- 1/2 lemon, juiced.
- 100 g green beans, ends trimmed.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.
2. Heat oil in a medium frying pan. Add onion, cook for 5 minutes until soft. Add ground coriander, curry powder and ginger. Cook for 2 minutes, until fragrant. Add puree, peas and spinach. Cook, stirring until heated through. Add coconut, stir through and remove from heat.
3. Wet two cotton tea towels until they are just damp. Place filo pastry on workbench and lay tea towel over the top to keep filo moist. Working with 1 sheet at a time, brush filo pastry with olive oil. Lay over another sheet of filo and brush again with olive oil. Repeat 1 more time until you have 3 sheets of filo pastry bound together with olive oil. Cut layered sheets in half.
4. Place a few tablespoons of the filling on to the lower third of the pastry to form a log. Fold over the sides then working from the bottom end up, roll up the pastry, stuffing fairly tight into a roll. Repeat step 3 & 4 with remaining pastry and filling until you have 6 parcels.
5. Place parcels on a lined baking tray and brush with more olive oil. Cook in the oven for 10-12 minutes, or until parcels are golden.
6. Meanwhile, heat a small pot of water until it boils. Add in the green beans and cook for about 3 minutes, until they have softened but still a little crunchy. Drain.
7. Place three parcels on a serving plate and three parcels in a lunchbox to enjoy for lunch tomorrow. Divide green beans between the plate and container. Combine yoghurt, basil and lemon juice to make dipping sauce.
Note
Gluten-free option: Wrap curry filling in rice paper rolls. Enjoy fresh or bake in the oven for 5-10 minutes until golden.
Paleo option: Serve curry filling in iceberg lettuce leaves or in baked field mushrooms.
Vegan option: Omit Yoghurt or serve with coconut yoghurt.