Filo-Topped Vegetable Korma Curry
Filo-Topped Vegetable Korma Curry
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 packet The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- Two good cups worth of vegetables, cut into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
- 2 tbs. tomato puree
- 2 tbs. single cream
- Salt and black pepper to taste
- 2-3 sheets of filo pastry (depends on their size)
- 25g butter, melted
- Heat the oven to 180C.
- Cut the filo into 4” squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet. Brush again, top again and butter one last time. Scrunch them up into flower shapes and bake in the oven for 15-18m or until golden and crisp.
- Meanwhile, blanch all the veg except peas for 3 minutes. Drain.
- Heat the oil in a saucepan, add the vegetables and stir fry for 1 minute. Add the sauces, puree and peas and bring to a simmer; cook for until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
- Serve hot with the filo on top.
- 1 packet The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- Two good cups worth of vegetables, cut into chunky pieces (I add cauliflower, broccoli, green beans, mushrooms and peas)
- 2 tbs. tomato puree
- 2 tbs. single cream
- Salt and black pepper to taste
- 2-3 sheets of filo pastry (depends on their size)
- 25g butter, melted
- Heat the oven to 180C.
- Cut the filo into 4” squares so you have 18 pieces. Brush 6 of them with butter and top with another sheet. Brush again, top again and butter one last time. Scrunch them up into flower shapes and bake in the oven for 15-18m or until golden and crisp.
- Meanwhile, blanch all the veg except peas for 3 minutes. Drain.
- Heat the oil in a saucepan, add the vegetables and stir fry for 1 minute. Add the sauces, puree and peas and bring to a simmer; cook for until the vegetables are done, 2-3 minutes. Add the cream and take off the heat.
- Serve hot with the filo on top.
Keep this recipe for later
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
