Makes six of each
You will need 3 sheets of thawed pastry
2 cups finely chopped broccoli
1 Tbl olive oil
3 cloves garlic – crushed
3 Tbl flour – I used 2 Tbl plain and 1 Tbl arrowroot
1 cup nut milk of choice
1/4 cup parmesan cheese
2 Tbl nutritional yeast
1 tsp onion powder
1 tsp dried parsley
Heat oil in saucepan, add garlic and cook for 2 mins – don’t let brown too much.
Add flour and stir over medium heat for a further minute. Slowing add your milk 1/4 cup at a time whisking as you add. Once all milk is added transfer to your blender. Add all ingredients, except the broccoli, to the blender and blend until smooth. Stir in the broccoli and set aside to make your curry puffs.
1 can chick peas – drained and rinsed
1 Tbl curry powder
1 Tbl paprika
1 Tbl nutritional yeast
1 tsp coriander seeds
1 tsp cayenne powder
salt and pepper
1/2 cups nut milk of choice
1/2 cup frozen green peas
Mash chickpeas – don’t over mash texture is key here, you want to have different textures.
Using a mortar and pestle mix all dry ingredients together. Ensure you break up the seeds.
Add the milk, green peas and the dry ingredients to the chickpeas and mix well. Set aside.
To assemble the puffs cut the sheets into four squares, so you end up with 12 squares.
Spoon in your mixtures. You should have enough to make 6 of each. Fold the square to make a triangle and press down on the edges to close. Make sure there is not holes for the filling to escape through.
Once you have your 12 triangles lightly oil and place on your baking tray. Bake for 15 -20 mins at 180C. Check at 15 mins, if they are puffed and lightly browned they are ready.
You can serve with a green salad or on their own. The curry puffs go quite well with the below sauce.
Mint yogurt sauce:
Stir to combine the below ingredients
1 cup dairy free natural yogurt
1/2 cup finely chopped mint
2 garlic cloves crushed
2 Tbl lime juice
1/2 tsp cumin
1/2 tsp cayenne pepper
As always please let me know what you think and feel free to like or comment.
Much love xx