Elegant Filo Topped Vegetable Curry

Elegant Filo Topped Vegetable Curry

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
25 MINS COOK
An elevated, easy vegetarian recipe with vegetables cooked in a delicate creamy curry sauce and topped with crispy filo with delicious results. Enjoy!
Anjum Signature

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 packet The Spice Tailor Delicate Korma Curry
  • 1 tsp. vegetable oil
  • Two good cups worth of vegetables, but into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
  • 2 tbs. tomato puree
  • 2 tbs. single cream
  • Salt and black pepper to taste
  • 2-3 sheets of filo pastry (depends on their size)
  • 25g butter, melted
Method
  1. Heat the oven to 180C.
  2. Cut the filo into 4” 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 15-18m or until golden and crisp.
  3. Meanwhile, blanch all the veg except peas for 3 minutes. Drain.
  4. Heat the oil in a saucepan, add the vegetables and stir fry for 1 minute. Add the sauces, puree and peas and bring to a simmer; cook for until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
  5. 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.
  • 1 packet The Spice Tailor Delicate Korma Curry
  • 1 tsp. vegetable oil
  • Two good cups worth of vegetables, but into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
  • 2 tbs. tomato puree
  • 2 tbs. single cream
  • Salt and black pepper to taste
  • 2-3 sheets of filo pastry (depends on their size)
  • 25g butter, melted
  1. Heat the oven to 180C.
  2. Cut the filo into 4” 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 15-18m or until golden and crisp.
  3. Meanwhile, blanch all the veg except peas for 3 minutes. Drain.
  4. Heat the oil in a saucepan, add the vegetables and stir fry for 1 minute. Add the sauces, puree and peas and bring to a simmer; cook for until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
  5. Serve hot with the filo on top.
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.
£3.00
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100p per 100g
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