Ingredients
Serves 2-3
1 tbsp. coconut oil
1 tbsp. butter (can use coconut oil if vegan)
1 clove of garlic (crushed)
2cm piece of ginger (grated)
1 tbsp. medium curry powder
1 tsp. dried chilli flakes
1 medium carrot, peeled and cut into chunks
1 medium parsnip, peeled and cut into chunks
1 medium sweet potato, peeled and cut into chunks
1 x 400ml tin of low fat coconut milk
100ml veg stock
1tbsp. soy sauce
1 tbsp. cashew butter
2 large handfuls of kale with stalks removed
3-4 sheets of filo pastry
1 tbsp black nigella seeds
Instructions
– Melt coconut oil in a large frying pan over medium heat, stir in the garlic, ginger, curry powder, chilli flakes, carrot, parsnip and sweet potato. Cook for 2 minutes giving everything a good stir.
– Pour in coconut milk and veg stock and allow to simmer for 15 minutes, until the veg is practically soft.
– Stir in the soy sauce, cashew butter and kale. When the kale has wilted, take the pan off the heat.
– Transfer the curried veg into 2 small baking dishes (or 1 medium one)
– Melt the butter in the microwave. Lay the filo pastry sheets out. Brush each one with melted butter and scatter with nigella seeds. Take a sheet and roughly crumple in your hand.
– Place the crumpled sheet on top of the baking dishes, then repeat until the curried veg are completely covered (I used 1 and a half sheets per dish)
– Place the pie in the over for 10-15 minutes until the pastry is deep golden brown and crisp.
– Leave to rest for 5 minutes before serving.