Curried vegetable strudle
orange sweet potato (kumara)
320 g, (buy 350g), peeled, cut into 2cm pieces
500 g, cut into small florets
1 medium, finely chopped
125 g, thinly sliced
1 clove(s), crushed
baby spinach leaves
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
low-fat ricotta cheese
200 g, or paneer cheese (see tip)
uncooked filo pastry
low-fat natural yoghurt
5 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave sweet potato and cauliflower, separately, until just tender. Drain. Cool.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3 minutes or until mushrooms are tender. Add curry powder and cook, stirring, for 1 minute or until fragrant.
- Stir in spinach and cook until spinach has just wilted. Transfer mixture to a large bowl. Add sweet potato, cauliflower and lentils. Mix gently until combined. Cool. Gently stir in paneer.
- Lightly spray 1 sheet of filo with oil. Top with another sheet of filo. Place one-quarter of the vegetable mixture along 1 long edge of the filo. Fold in ends and roll to enclose filling. Lightly spray with oil and sprinkle with ¼ teaspoon poppy seeds. Repeat with remaining filo, vegetable mixture and poppy seeds to make 4 strudels. Place strudels on prepared tray. Lightly spray with oil and bake for 20–25 minutes or until crisp and golden.
- Meanwhile, combine yogurt and mint in a small bowl. Season with salt and freshly ground black pepper. Serve strudels with minted yogurt.