All the flavours of a samosa in a frying pan pie! Cauliflower, broccoli and sweetcorn spiced with curry powder and turmeric. A layer of crispy filo pastry is the crowning glory on top.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Medium
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Ingredients
cauliflower 1 (chopped)
broccoli 1 (chopped)
red onion 1 (diced)
garlic cloves 2 (crushed)
ginger 10 g (grated)
fresh coriander 1 handful (chopped)
olive oil 3 tbsp
curry powder 1 tbsp
ground turmeric 2 tsp
vegetable stock cube 1
lemon 1 (juice)
frozen peas 100 g
tinned sweetcorn 150 g (drained)
filo pastry 1
nigella seeds 2 tsp
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. This recipe uses a standard 28cm frying pan.
Chop the cauliflower and broccoli into small bite-sized florets. Dice the red onion. Crush the garlic and peel and grate the ginger. Finely chop the coriander leaves and stalks. Juice the lemon.
Heat the olive oil in the frying pan on a medium heat. Add the onion, cauliflower and broccoli. Season with a pinch of salt. Cook for 5 minutes.
Stir in the garlic, ginger, sweetcorn, curry powder and turmeric, mix well and cook for 2 minutes, making sure the veg is covered in the spices.
Make the vegetable stock up with 50 ml boiling water per serving. Pour the stock into the pan. Bring to the boil and simmer for 5 minutes. Take the pan off the heat and stir in the peas, coriander and lemon juice.
Top with the filo pastry. You will need 6 sheets. Brush each sheet with a little vegetable oil. Scrunch up each pastry sheet and place on top of the veg. Continue until all the vegetables are covered. Brush the top with a little extra vegetable oil and sprinkle with the nigella seeds.
Bake in the oven for 20 minutes, until the filo pastry is cooked through. Remove from the oven and plate up!
