Curried Vegetable Strudel Recipe

Name: Curried Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 tbsp chopped mint

Servings: persons

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
2 tbsp chopped mint

1
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.
2
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.
3
Preheat the oven to 375u00b0F. 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.
4
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.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None leek, pale section only, thinly sliced, 2 cloves garlic, crushed, 2 tbsp Korma curry paste, and more.

Yes, Curried Vegetable Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable Strudel

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