4 Serves
63 Mins
Preheat your oven to 175°C.
In a large pot over medium-high heat, add the cooking oil and diced onions. Sauté for 2 minutes until softened.
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SerbianVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
125 µg / 400 µgCalcium
195 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
1170 mg / 4,700 mgSodium
183 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
14 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the chopped potatoes and carrots to the pot, cooking for 5 minutes while stirring occasionally.
Pour in the water, bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes until the vegetables are tender.
Stir in the curry mix and continue to cook for another 10 minutes to allow the flavors to meld.
On a baking sheet, cut the puff pastry into squares. Spoon the vegetable curry mixture into the center of half the squares, then top with the remaining squares and seal the edges.
Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and puffed.
6
g45
g9
g
Mexican
Italian