Curried Vegetable Strudel
Ingredients
- 1 tbsp vegetable oil
- 1 None leek, pale section only, thinly sliced ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 tbsp Korma curry paste
- 5 oz button mushrooms, quartered ⓘ
- 1 1/3 lbs red skinned potatoes, cut into 1/2 inch pieces
- 1 cup vegetable stock
- 1/2 cup frozen peas ⓘ
- 2 large Swiss chard leaves, shredded
- 4 oz paneer, cut into 1/4 inch cubes ⓘ
- 5 sheets phyllo dough ⓘ
- 2 tsp sunflower seeds ⓘ
- 2 medium tomatoes, cut into wedges, to serve ⓘ
- 1/2 cup Greek-style plain yogurt ⓘ
Instructions
- Heat oil in a large deep skillet on medium heat. Add leek; cook and stir for 5 mins or until soft. Add garlic and curry paste; cook and stir for 1 min or until fragrant. Add mushroom; cook and stir for 4 mins or until soft.
- Add potatoes and stock. Cover; bring to a boil. Reduce heat to low. Simmer, covered, for 12-15 mins, stirring occasionally or until potato is tender. Uncover; add peas and chard. Simmer, uncovered, for 2-3 mins or until liquid evaporates. Transfer to a large bowl. Cool. Stir in paneer.
- Preheat the oven to 375°F. Line a large baking pan with parchment paper. Stack phyllo on a flat surface, spraying with no stick cooking spray between sheets. Spoon potato mixture onto center, leaving a 3 inch border. Fold in sides; roll up to enclose filling and form a parcel. Place, seam-side down, on prepared pan. Spray with cooking spray; sprinkle with sunflower seeds.
- Bake for 35 mins or until golden. Remove from oven. Let stand for 10 mins. Cut into slices. Serve with tomato wedges and combined yogurt and mint.
Nutrition & Diet Analysis (per serving)
467
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).