Curried Veggie Filo Parcels
with Cucumber Salad & Minty Garlic Dip
- Gluten
- Eggs
- Milk
- Fish
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Wheat
- Sesame
- Gluten
These crispy parcels are like your own personal handheld pie! Flaky filo has been wrapped around a flavour-packed filling of hearty veggies with pops of sweetcorn for ultimate satisfaction. Served with a refreshing cucumber salad and a tangy garlic dip, this combo might be our new favourite! *This recipe is under 650kcal per serving.*
Ingredients
1
potato
1
carrot
1
Onion
2 clove
garlic
1 packet
coriander
1 tin
sweetcorn
1 sachet
curry powder
1 packet
tamarind paste
(May be present: Eggs, Milk, Fish, Soy, Almond, Cashew, Wheat, Sesame)
1 sachet
vegetable stock powder
1 packet
filo pastry
(Contains: Gluten; )
1
cucumber
1 packet
mint
1 packet
Garlic Dip
(May be present: Eggs, Milk, Fish, Soy, Almond, Sesame, Gluten)
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Cut potato into large chunks. Cut carrot into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Meanwhile, finely chop onion and garlic. Roughly chop coriander. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and corn until tender, 3-5 minutes. • Add garlic and curry powder and cook, stirring, until fragrant, 1 minute. • Add tamarind paste, vegetable stock powder and the brown sugar and stir to combine, then remove from heat. • Add cooked veggies and coriander. Stir to combine, then lightly crush mixture with a fork. Season to taste.
• Lay a filo pastry sheet on a dry surface and fold in half. • Spoon veggie mixture in the centre of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat with remaining filo sheets and veggie mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.
• Meanwhile, slice cucumber into half-moons. Finely chop mint. • When parcels have 5 minutes remaining, combine garlic dip and mint in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide curried veggie filo parcels and cucumber salad between plates. • Serve with minty garlic dip. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the tamarind flavour overpowering, creating an acidic or sour taste that didn't pair well with the salad.
- Suggestions: Consider reducing the amount of tamarind paste; adding coconut yoghurt can help balance the acidity.
- Portions: Several customers mentioned feeling hungry again quickly, suggesting the meal may benefit from additional low-GI carbohydrates.
