45
250g Scotty Brand Frozen Peas, thawed
1 large onion, diced
2 carrots, diced
4 garlic cloves, grated
Thumb sized piece of ginger, grated
1 heaped tbsp tomato purée
1 tbsp curry powder
1 tbsp garam masala
Chilli flakes to taste
3/4 parsnips, in 1 cm cubes
1 tin tomatoes
1 stock cube
2 tsp Nigella seeds
Large handful spinach
Large handful chopped parsley
1 pack ready rolled puff pastry
Optional mango chutney, pickled red onions and extra parsley to serve
Preheat the oven to 200C and lightly grease a cupcake tray.
Gently fry the onion and carrot in oil until very soft and slightly golden (10-15 mins).
Add the garlic and ginger and fry for a further 5 minutes.
Add the spices and tomato purée and fry until brick red and fragrant.
Add the tinned tomatoes, stock cube, 1 tin of water, Nigella seeds and parsnips.
Bring to the boil, cover and simmer for 10-15 minutes or until the parsnips are just tender. (You don’t want to overcook them here as they will continue to cook in the oven.)
Stir through the Scotty Brand Peas, spinach and parsley then remove from the heat.
Cut the puff pastry into 12 squares (approx. 3x3 inches) and gently push into the cupcake tray.
Spoon in the curry filling and bake for approximately 20 minutes or until the pastry is golden and the filling is bubbling.
Serve and enjoy!
