1 eggplant (aubergine), salted and cubed
1 potato, diced
1 sweet potato, diced
6 mushroom, diced
1 red capsicum, diced
2 zucchini (courgette), diced
1/4 pumpkin, diced
1 can of casserole “mince” or TVP mince
200 mL can of coconut cream
1 onion, diced
1 garlic clove, crushed
1 packet of Antoniou filo pastry (or other brand of vegan pastry)
1 cup of shredded coconut
1 teaspoon each of coriander, chili, cayenne pepper, cardamon, cumin, peri peri
sweet chili sauce to serve
extra virgin olive oil, heated when needed
Cook vegetables until slightly tender.
Mix the spices, casserole mince and coconut cream together.
In a wok, sauté garlic and onion, add vegetables, casserole mince, and coconut cream mixture, cook thoroughly.
Allow mixture to cool down.
Brush one side of the filo pastry with oil and fold together, brush half and fold again.
On the diagonal filo sheet, spoon mixture onto the lower left hand corner and fold diagonally until the end, oil to seal
Brush outside of curry puffs with oil.
Cook in a hot oven (210° C / 425° F) until golden.
Serve with sweet chili sauce.
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