Curried Vegetable Slices
Posted on February 16, 2013 by The Gourmet Vegan - No Comments
Curried Vegetable Slices
These slices are so delicious and packed with spices to give a slice that is full of Indian flavour with a wonderful texture. They can be served hot or cold as part of a main meal or snack and can also be frozen.
 1 Hr 20 Minutes |
 Serves 6 |
 592 kcal per serving |
INGREDIENTS
500g puff pastry, rolled into 4 equal sheets. These are for the top and bottom of each slice. ( I use Jus-Rol )
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 medium red onion, finely chopped
2 cloves garlic, minced
1 inch piece ginger, minced
1 large potato, diced (approx 5cm dice)
1 large carrot, diced (approx 5cm dice)
4 large mushrooms, chopped
2 medium tomatoes, chopped
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon turmeric
1 tablespoon tomato paste
1 teaspoon cider vinegar (or lemon juice)
1 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
chilli pepper to taste
250ml water
1 tablespoon dried red lentils
100g chopped fresh spinach
120g frozen peas
METHOD
Preheat the oven to 200 degrees Celsius ( 390 F ), Gas Mark 5
1Heat the oil in a large frying pan, over a medium heat, and when hot add the mustard seeds. As soon as they start to pop add the onions and stir well.
2 Fry for a minute for the onions to start to soften and add the garlic and ginger.
3 Continue to stir for a few minutes for the onions to become very soft and add the potato, carrot and mushrooms.
4 Continue to fry for 4-5 minutes before adding all of the other ingredients with the exception of the spinach and peas.
5 Bring to the boil and then cover and simmer for 15 minutes to soften the vegetables and lentils. Remove the lid and continue to cook over a low heat until the mixture becomes thick but not too dry.
6 Stir in the spinach and peas and continue to cook on a low heat for 2-3 minutes.
Making the slices
7 Place 2 squares of pastry on the counter. Place half of the mixture on one sheet and half on the other leaving a 2cm border around the edge.
8 Wet the border with a little water or soya milk and place the other pastry squares on top. Push down around the sides to seal the pastry and fold over the edges to be sure none of the mixture escapes.
9 Score with a knife, but do not pierce through to the filling.
10 Place on a baking tray lined with parchment and brush the slices with soya milk.
11 Bake for 35-40 minutes until puffed up and golden brown. Before servingcCut each slice into 3.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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