Curried Vegetable Strudel

Name: Curried Vegetable Strudel
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

15 ingredients

4 steps

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

Directions

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 375°F. 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.