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Photo of Curried vegetable strudle by WW

Curried vegetable strudle

9
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Moderate
Crisp and flaky filo pastry pockets filled with curried vegetables and paneer

Ingredients

Orange sweet potato (kumara)

320 g, (buy 350g), peeled, cut into 2cm pieces

Cauliflower

500 g, cut into small florets

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Mushrooms

125 g, thinly sliced

Garlic

1 clove(s), crushed

Curry powder

1 tbs

Baby spinach

90 g

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Low-fat ricotta cheese

200 g, or paneer cheese (see tip)

Filo pastry

8 sheet(s)

Poppy seeds

1 tsp

Plain or natural yoghurt, low-fat, no added sugar

200 g

Fresh mint

⅓ cup(s)

Oil spray

5 x 3 second spray(s)

Instructions

  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.

Notes

SERVING SUGGESTION: Salad of chopped cucumber, tomatoes, red onion and coriander leaves.

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