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Samosa tart recipe
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Want a new way to eat that leftover curry? Try our tangy samosa tart recipe, an easy way to serve up your leftover cauliflower and pea curry on a crunchy filo pasty base See method
Ingredients
- 7 sheets filo pastry
- 40g butter, melted
- 500g leftover cauliflower and pea curry
- ¼ tsp nigella seeds
- 25g pomegranate seeds
- Mixed salad leaves to serve
For the coriander yogurt
- ½ green chilli, deseeded and chopped
- ½ garlic clove, chopped
- 10g fresh coriander, chopped (reserve a few leaves to garnish)
- 75g natural yoghurt
- ¼ lemon, juiced
Each serving contains
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Energy
1160kj
277kcal
14%
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Fat
13g
19%
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Saturates
6g
30%
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Sugars
7g
8%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 31.8g
Protein 8.7g
Fibre 3.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tin (about 30 x 20cm) with a strip of baking paper hanging over the ends (to help remove the tart later). Unroll a sheet of filo pastry and brush one side all over with a little melted butter. Place a second sheet on top. Repeat with the remaining filo to use all the sheets.
- Transfer to the tin, then scrunch the sides (to hold the filling). Brush with any remaining butter, then bake for 10 mins until golden.
- Spoon the curry over the tart case, scatter with the nigella seeds, then bake for a further 20 mins until the pastry is crisp and golden and the filling is piping hot.
- Meanwhile, blitz the coriander yogurt ingredients in a food processor until smooth.
- Scatter the pomegranate seeds and coriander leaves over the tart, then drizzle with the coriander yogurt. Serve with salad, if you like.
See more Curry recipes