About the Recipe
I made it for friends for a buffet supper at a party and it went down great!
A cup each of potatoes, trimmed cauliflower and frozen pea
1/4 cup coconut milk
1 tsp each ground turmeric, grated ginger, ground coriander, ground fennel, whole cumin
Pinch of salt
1 tablespoo maple syrup
Handful of chopped coriander
2 tablespoons organic plain yoghurt
1 pack of filo pastry sheets
Extra if making the chutney...
2 large mangoes
Extra virgin olive oil
1tsp each ground cinnamon, ground cloves
Peel and chop potatoes into 1/2 inch cubes, boil in salted water until tender 15mins, then drain. Mix turmeric with coconut milk. Saute the fresh ginger, coriander, fennel and cumin powders/seeds in a tablespoon warm ghee. Chop the cauliflower into small florets about the size of the potatoes and saute for 2mins, add peas, squeeze of lemon juice, coconut milk mix, salt, chopped corianeder and a dash of maple syrup. Saute until cauliflower is tender but not soft - about 7mins, adding a little more coconut milk if it becomes too dry then leave to cool. Stir in the yoghurt and the potatoes once cooled. Melt 2-3 tablespoons ghee in. small pan and remove from heat. Lay one sheet of filo on surface and brush with melted ghee and layer on 3 more in the same way, brushing each with ghee. Cut the stack of 4 filo layers in half and place a good serving of the mix then fold over diagonally to make a triangle. Brush both sides with ghee and place on baking sheet. Bake until golden brown on 350'F - about 12mins.
Serve with chutney, which you can make easily by blending the following with an S blade blender/food processor. Magoes, 1/2 cup of olive oil, 1/4 cup grated ginger, 3 tablespoons lemon juice, 1 tablespoon rose water, and the spices then sprinkle on coriander.