Sunday, February 7, 2010

Veggie Curry Puffs

These are a great way to use up those veggies wilted at the bottom of the crisper.

8 cups of chopped veggies, carrot, peas, corn sweet potato etc
In fry pan, 2 onions
2 cloves garlic cook till soft.
Add 4 tsp curry powder
3 tsp garam masala
1 can coconut milk and half can of water
Add veggies
Add 2 cans chick peas or same of soaked/cooked dried ones.
Cook until veggies are soft and allow to cool.

Cut puff pastry sheets into 4, place a heaped TBS in the centre, pinch corners to centre and pinch seams. Cook 25 mins till golden. This makes 30, left overs! Woohoo!


KC said...

Yum! They sound and look delicious. Will have to add that recipe onto my menu plan.

Anonymous said...

I have copied your recipe too. I still have tins of chickpeas roaming the recesses of my pantry to use up! :-)

I'm sure my eldest daughter will love these. Are they nice cold as well? Did you get a chance to freeze any of them or did they all get gobbled up? :-0

She could probably reheat them at work, but they sog up usually in a micro. I was thinking of freezing them so she could take along for lunch.

Kaye B

Secret Hippie said...

Kaye, I prefer them heated up and I confess to a quick zap in the microwave :o-
A dollop of yoghurt is good too and yes they do get a bit soggy but oh so yummy!

The left overs got eaten very quick, none to freeze. Such a good idea too, just lacking self control. LOL