Curried potato, pepper and spring green rolls

Curried potato, pepper and spring green rolls recipe

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These tasty curried potato filo rolls make the most of red potatoes, which have a delicious buttery flesh which carries the flavours of zingy ginger, chilli and fragrant ground Indian spices wonderfully. Packed with spring greens, peppers and tomatoes, vegetarian snacking never looked so good. Serve this potato recipe with raita for dipping, or freeze the filling and assemble another time. See method

  • Makes 15
  • 20 mins to prepare and 40 mins to cook
  • 69 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 350g Tesco Finest red potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 red pepper, diced
  • 50g sliced spring greens
  • 150g tomatoes, seeds discarded, diced
  • 1 garlic clove, finely chopped
  • 3cm piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 5 sheets filo pastry (from a 250g pack)
  • 30g unsalted butter, melted
  • 1 tsp poppy seeds
  • raita or tzatziki, to serve (optional)

Each serving contains

  • Energy

    290kj
    69kcal
    3%
  • Fat

    3g 4%
  • Saturates

    1g 6%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 10.1g Protein 1.6g Fibre 1.1g

Method

  1. Simmer the potatoes for 8-10 mins until just tender. Drain and set aside.
  2. Meanwhile, heat the oil in a large frying pan and cook the onion over a high heat for 3-4 mins until golden and turning crispy. Reduce the heat to medium, add the pepper and cook for 5 mins. Stir in the greens, tomatoes, garlic and ginger. Cook for 2 mins, then stir in the chilli, spices and potatoes. Cook for 1-2 mins more; season.
  3. Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking tray with nonstick baking paper. Lay a sheet of filo pastry on a work surface and cut into 3 pieces of about 10 x 30cm. Brush around the edges with the melted butter and spoon 1 tbsp of the potato mixture at a short end, leaving a small border. Fold over the edges, roll up and transfer to the lined tray. Brush with a little more butter and sprinkle on some poppy seeds. Repeat with the remaining pastry and mixture to make 15.
  4. Bake for 25 mins until crisp and golden, then serve with raita or tzatziki, if you like.

Freezing and defrosting guidelines

Freeze filling only. To freeze, cool the filling before rolling and store in a freezer-proof container. Defrost fully and continue from step 4. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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