Carrot & Curry Pastry Rolls
This yummy recipe makes 4 rolls, and 1 roll easily is enough for one person to have for lunch, or add a salad if you're really hungry or for dinner 😉 They are really nice and tasty, and easy to put together.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: crispy lunch or dinner
Serves: 4
Prep time:
Cook/wait time:
Total time:
You need
- 2 vegan puff pastry sheets (you can easily replace this with filo pastry - I meant to but had run out)
- 1 medium carrot
- ½ capsicum
- 3 small spring onions
- 1 generous hand of fresh coriander
- 1 small hand of peanuts
- 1 tsp curry powder (hot or mild to your liking)
- ½ tsp chilli powder
- ½ tsp turmeric powder
- 1-2 cloves garlic, minced
- 2 heaped tbsp Cashew Cream (could replace with silken tofu)
- 1 tbsp of Ketjap Manis (or another thickish ketjap/soy sauce)
- a little bit of oil
To do
- preheat oven to 200C (or according instructions on pastry packaging)
- defrost 2 sheets of pastry
- chop the carrot quite small
- chop the capsicum, coriander and spring onions
- mix all veggies with cashew cream, spices, peanuts and Ketjap
- cut the sheets in two, then lengthwise, place veggie filling in the middle
- fold sides in (squeeze together and fold over), and fold ends in
- place on the rack of your oven tray, if you have a rack, on baking paper
- spray or brush a little bit of oil on and bake for 30min or until nice and brown
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