Elegant Filo Topped Vegetable Curry
  • 2-3
  • 10
  • 25
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.
Delicate Korma Curry
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  • 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
  1. Heat the oven to 1800C(Fan 1600C/Gas Mark 4).
  2. Cut the filo into 10cm squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet.
  3. 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.
  4. Meanwhile, blanch all the vegetables except peas for 3 minutes. Drain.
  5. Heat the oil in a saucepan, add the vegetables and stir-fry for 1 minute.
  6. Add base and main sauces from the pouches, (leave the spices for from the sachet for another time) puree and peas and bring to a simmer.
  7. Cook until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
  8. Serve hot with the filo on top.
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