Kumara & Spinach Curry Puffs

Name: Kumara & Spinach Curry Puffs
Cuisine: New Zealand
Ingredients: 800 g Kumara (cubed); 300 g Fresh spinach (chopped); 2 sheets Puff pastry (vegan); 1 large Onion (finely chopped); 2 tbsp Curry powder; each 1 tbsp Garlic & ginger (minced); 200 ml Coconut milk; 2 tbsp Olive oil; 2 tbsp Plant milk (for wash)

A recipe from New Zealand.

🇳🇿 New ZealandpuffscurrykumaraspinachveganvegetarianhighCarbbakedpartyFooddairyFreenutFreesoyFreeeggFreebeginnerFriendly

Nutrition (per serving)

460Calories

12 gProtein

68 gCarbs

18 gFat

8 gSugar

700 mgSalt

Ingredients

800 g Kumara (cubed)
300 g Fresh spinach (chopped)
2 sheets Puff pastry (vegan)
1 large Onion (finely chopped)
2 tbsp Curry powder
each 1 tbsp Garlic & ginger (minced)
200 ml Coconut milk
2 tbsp Olive oil
2 tbsp Plant milk (for wash)

Method

Boil kumara until tender, mash roughly. Sauté onion, garlic and ginger in oil 5 min. Add curry powder, cook 1 min.
Add spinach and coconut milk, cook until wilted and thickened (5 min). Mix in mashed kumara. Cool completely.
Cut pastry into 16 squares. Place filling in centre, fold into triangles, crimp edges. Brush with plant milk.
Bake 200°C 20–25 min until golden and puffed. Serve warm – flaky, spiced vegan NZ curry puffs with kumara filling.