Mushroom & potato curry
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour
Spinach samosas with Indian salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the samosas
- 600g frozen chopped spinachdefrosted and drained
- 4 spring onionstrimmed and sliced
- 100g cherry tomatoesquartered
- 1 tbsp garam masala
- 6 sheets filo pastry
- 2 tbsp olive oil
For the salad
- 100g cherry tomatoes
- 4 spring onionssliced
- 1 carrotcut or peeled into long strips
- 1 tsp mustard seeds
- 1 green chillisliced
- juice ½ lime
Nutrition: per serving
- kcal224
- fat9g
- saturates1g
- carbs28g
- sugars9g
- fibre6g
- protein9g
- salt0.85glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper.
step 2
Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil – don’t worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp.
step 3
To make the salad, toss all the ingredients together and serve alongside.
