Aloo Tikka Yums with Yoghurt Dip
- Makes : 10-12
This dish is simply delicious! Vegetables are cooked with Indian spices, wrapped in filo pastry and served with a garlicky yoghurt dip. Great with salad and potato wedges.
- 2 onions
- 2 cloves garlic
- 2 teaspoons olive oil
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 pint water
- 1 teaspoon vegan bouillon
- 2 carrots
- 2 sweet potatoes
- 2 potatoes
- 1 pack filo pastry
- 250ml soya yoghurt
- 1 piece cucumber - about 4"
- 1 clove garlic
- 1 teaspoon mint in vinegar
Peel and chop the onions and garlic. Fry in the olive oil in a saucepan for 5 minutes.
Add cumin and coriander and continue to fry for a couple of minutes.
Add water and bouillon and bring to the boil.
Peel and chop the carrots, sweet potatoes and potatoes and add to the pan. Simmer for 20 minutes.
Remove from heat and roughly mash the vegetables.
Lay a sheet of filo on a board and cut into two.
Place 2 tablespoons of the vegetable mixture on the centre of each piece of filo and fold up corner to corner into a triangle. Pinch the edges together and place on an oiled baking tray.
Continue until all the vegetable mixture and filo are used up.
Bake in a hot oven, gas mark 4, electric 180C/ 350F, for 30 minutes.
Meanwhile, wash and chop the cucumber into small cubes. Peel and chop the garlic.
Add the cucumber, garlic and mint to the soya yoghurt in a bowl. Chill until needed.
Serve Yums hot or cold, with a bowl of the dip, salad and potato wedges or other vegetables.
Vegans Can't Eat Anything!
Reprinted with permission from the author, Catherine Greenall.
Photograph © Catherine Greenall.