Little Indian-spiced vegetable pies with raita

Ingredients (serves 4)

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp dried chilli flakes
• 1/2 tsp garam masala
• 60ml (1/4 cup) olive oil
• 1 large parsnip, peeled
• 1 onion
• 2 zucchini, ends trimmed
• 1 small sweet potato, peeled
• 2 garlic cloves, sliced
• 6 fresh curry leaves*
• 120g cherry tomatoes, halved
• 4 (25 x 25cm) shortcrust pastry sheets
• 1 egg, lightly beaten
• 1/2 tsp mild paprika
• Mango chutney and raita*, to serve

 

Method

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5. Bake for 25 minutes until golden. Serve with chutney and raita.

 

Notes

• * Curry leaves are available from good greengrocers. Raita is available from Indian takeaways or use sour cream.

Chickpea burgers with raita

Topped with a refreshingly tangy sauce, these low-fat vegetarian burgers are perfect for a casual summer dinner that won’t break the bank. 

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 250g (1 cup) low-fat natural yoghurt
• 1 small Lebanese cucumber, halved, seeded, finely chopped
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 tsp curry powder
• 1 zucchini, ends trimmed, coarsely grated
• 400g can no-added-salt chickpeas, rinsed, drained
• 110g mixed-grain dried (packaged) breadcrumbs
• 1 egg, lightly whisked
• 1 tbs chopped fresh coriander
• Plain flour, to dust
• 2 wholegrain bread rolls, split, toasted (see note)
• Baby spinach leaves, to serve

 

Method

1. Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
2. Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
3. Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
4. Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
5. Divide bread among serving plates. Top with spinach, patties and raita.

 

Notes

Wholegrain bread rolls are only available when baked in store.