You would never even know that these are Vegan! But I challenge you just stop at a few…. These are tooooo good! If (in the unlikely event) you have any left over.. reheat them in the oven and pile them high with Bombay Mix, herbs and Raita for a take on Samosa Chaat, the ‘must have’ Indian Street Food.


300g Broccoli, florets

200g Frozen Peas

70g Cashew Nuts

30g Dessicated Coconut

1tsp Ginger, crushed

1tsp Garlic, crushed

1tbsp Coconut Oil

3tsp Curry Powder

3 Curry Leaves

1 tsp Salt

1 Lime, Zest & juice

50g Coriander Leaves, chopped

1 Packet Filo Pastry


Preheat oven 180C. Toast the cashews and coconut for 5 minutes until golden and nutty smelling. Set aside then grind until fine in a processor, blender or pestle and mortar. Boil the broccoli and peas for 5-8 minutes until tender. Drain and allow to steam to remove excess moisture. Heat the coconut oil in a pan and fry the curry leaves for 30 seconds until fragrant. Add the ginger, garlic, curry powder and salt and continue cooking for 2 minutes. Remove from the heat add the lime juice and zest along with the coriander and roughly mash everything together with a fork. Add in the ground nuts and coconut and mash again. Taste, adjust the salt, lime or spice if necessary and set aside to cool. Meanwhile divide the filo sheets vertically in half and keep a pile under a damp tea towel. Brush each sheet with rapeseed oil and pile on 1tbsp filling and fold up corner to corner to make triangles. Brush each triangle with more oil and sprinkle with nigella seeds and lay on a baking sheet lined with baking paper. Bake at 180C for 20 minutes or until crisp. Serve immediately with vegan Raita or dip of your choice.

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