Barley and Vegetable Curry Recipes

Ingredients :

Filo Cups :

8 sheets filo pastry

vegetable oil

Potato and Tomato Curry :

2 tbsp vegetable oil

500 g potatoes, cubed

1 tsp ground turmeric

1/2 tsp garam masala

1/4 tsp chili powder

1 tsp ground coriander

1 tsp finely grated fresh ginger

1 large onion, chopped

1 clove garlic, crushed

4 tomatoes, peeled and chopped

1. To make Filo Cups, cut each pastry sheet in half, then each half into a 20 cm or 8" square.
2. Brush sheets with oil and layer 4 sheets together.
3. Mould gently into a greased individual soufflé dish.
4. Repeat with remaining pastry to make 4 pastry cups and bake for 10 minutes.
5. Remove cups from dishes and place upside down on a baking tray and bake for 5 minutes longer.
6. To make curry, heat oil in a large frying pan, add potatoes and cook, stirring until golden.
7. Remove potatoes from pan and set aside.
8. Add turmeric, garam masala, chili powder, coriander, ginger, onion and garlic to pan and cook, stirring for 5 minutes or until onion is soft.
9. Stir in tomatoes and cook, stirring occasionally, for 15-20 minutes or until tomatoes reduce to a pulp.
10. Return potatoes to pan, cover and cook over a medium heat, stirring frequently, for 15 minutes or until potatoes are tender.
11. Spoon curry into cups and serve immediately.

Serves 4 - 6

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