Samosa tart recipe
Want a new way to eat that leftover curry? Try our tangy samosa tart recipe, an easy way to serve up your leftover cauliflower and pea curry on a crunchy filo pasty base
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 277 calories / serving
Ingredients
- 7 sheets filo pastry
- 40g butter, melted
- 500g leftover cauliflower and pea curry
- ¼ tsp nigella seeds
- 25g pomegranate seeds
- Mixed salad leaves to serve
For the coriander yogurt
- ½ green chilli, deseeded and chopped
- ½ garlic clove, chopped
- 10g fresh coriander, chopped (reserve a few leaves to garnish)
- 75g natural yoghurt
- ¼ lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 1160kJ 277.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 31.8gProtein 8.7gFibre 3.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tin (about 30 x 20cm) with a strip of baking paper hanging over the ends (to help remove the tart later). Unroll a sheet of filo pastry and brush one side all over with a little melted butter. Place a second sheet on top. Repeat with the remaining filo to use all the sheets.
- Transfer to the tin, then scrunch the sides (to hold the filling). Brush with any remaining butter, then bake for 10 mins until golden.
- Spoon the curry over the tart case, scatter with the nigella seeds, then bake for a further 20 mins until the pastry is crisp and golden and the filling is piping hot.
- Meanwhile, blitz the coriander yogurt ingredients in a food processor until smooth.
- Scatter the pomegranate seeds and coriander leaves over the tart, then drizzle with the coriander yogurt. Serve with salad, if you like.
- See more Curry recipes
