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Samosa tart recipe

Samosa tart recipe

5 ratings

Want a new way to eat that leftover curry? Try our tangy samosa tart recipe, an easy way to serve up your leftover cauliflower and pea curry on a crunchy filo pasty base See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 277 calories / serving
  • Healthy
  • Vegetarian


  • 7 sheets filo pastry
  • 40g butter, melted
  • 500g leftover cauliflower and pea curry
  • ¼ tsp nigella seeds
  • 25g pomegranate seeds
  • Mixed salad leaves to serve

For the coriander yogurt

  • ½ green chilli, deseeded and chopped
  • ½ garlic clove, chopped
  • 10g fresh coriander, chopped (reserve a few leaves to garnish)
  • 75g natural yoghurt
  • ¼ lemon, juiced

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    7g 8%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 31.8g Protein 8.7g Fibre 3.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tin (about 30 x 20cm) with a strip of baking paper hanging over the ends (to help remove the tart later). Unroll a sheet of filo pastry and brush one side all over with a little melted butter. Place a second sheet on top. Repeat with the remaining filo to use all the sheets.
  2. Transfer to the tin, then scrunch the sides (to hold the filling). Brush with any remaining butter, then bake for 10 mins until golden.
  3. Spoon the curry over the tart case, scatter with the nigella seeds, then bake for a further 20 mins until the pastry is crisp and golden and the filling is piping hot.
  4. Meanwhile, blitz the coriander yogurt ingredients in a food processor until smooth.
  5. Scatter the pomegranate seeds and coriander leaves over the tart, then drizzle with the coriander yogurt. Serve with salad, if you like.

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