Curried Vegetable Puffs


I can’t believe its 2013! My baby will be 1 in a few months… someone pinch me. Ouch. Let’s start the year off right, with a fantastic recipe. This one will knock your socks off. Unless you aren’t wearing socks. Then you will just be very pleased to be eating this.


I got the idea from this Aloo Gobi tart on Veggie Belly‘s blog. Pierre and I inhaled it.

Curried Vegetable Puffs
Serves 2 – 4

1 puff pastry sheet, thawed
2 scallions, thinly sliced
1 Roma tomato, chopped
4 white mushrooms, stems removed and chopped1 cup cooked sweet potato, cubed
1 cup cauliflower, cut into small florets
1 tbsp fresh cilantro, chopped, plus a few whole leaves for garnish
1/4 tsp ground curry powder
1/4 tsp turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp granulated garlic powder
salt & pepper
Olive oil

Preheat the oven to 400ºF. Unfold the puff pastry sheet and bake on a foiled sheet for 10 minutes. Remove from the oven and set aside, leaving the oven on. In a sauce pan over medium high heat sauté the veggies until they have slightly softened. Add the spices and cilantro and mix until incorporated.


Turn the heat off and layer the filling on the pastry, leaving a 1/2 border all the way around. Bake for another 5 – 10 minutes, or until the pastry is golden brown. Serve hot.


I haven’t made spicy food in a little while because I feed Eva everything I make but this would be delicious with a little heat! Think a pinch of cayenne pepper, hot curry powder or even a few dashes of tabasco on the side! D7K_1665


2 thoughts on “Curried Vegetable Puffs

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