1

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.

2

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.

3

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.

4

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.

5

Meanwhile, combine yogurt and mint in a small bowl. Season with salt and freshly ground black pepper. Serve strudels with minted yogurt.