Snuggle up with pots of saucy vegies topped with flaky pastry.
Ingredients
- 1 tablespoon rice bran oil
- 1 brown onion, halved, cut into thin wedges
- 1/4 cup korma curry paste
- 2 large sebago potatoes, cut into 3cm-thick dice
- 2 large carrots, peeled, cut into 3cm-thick dice
- 300g cauliflower, cut into small florets
- 1/2 cup thickened cream
- 1/2 cup Tamar Valley Greek Style Yoghurt
- 2 teaspoons cornflour
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add korma paste. Cook, stirring, for 1 minute or until fragrant. Add potato, carrot and cauliflower. Stir. Add 2 1/2 cups cold water. Bring to the boil. Simmer, partially covered, for 40 minutes or until potato is tender. Remove from heat.
- Step 2Combine cream, yoghurt and cornflour in a bowl. Add to curry. Stir to combine. Cook for 3 minutes or until thickened. Season. Cool.
- Step 3Preheat oven to 220C/200C fan-forced. Divide mixture between four 1 1/2 cup-capacity ovenproof dishes. Cut pastry sheet in quarters. Top dishes with pastry. Seal. Brush with egg. Bake for 20 to 25 minutes or until golden. Serve.
- Low carb
- Lower gi
Nutrition
2141 kj
Energy
32.1g
Fat Total
14.2g
Saturated Fat
7.2g
Fibre
11.6g
Protein
96mg
Cholesterol
668mg
Sodium
40g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie & Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
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