Curried Vegetable Rolls with Mango Chutney

made with love
sweet-potato-nachos hot lover sauce rozas gourmet
sweet-potato-nachos hot lover sauce rozas gourmet
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Curried Vegetable Rolls with Mango Chutney
Curried Vegetable Rolls with Roza's Gourmet Mango Chilli and Coconut Chutney sauce 2
Course Dinner
Servings
2 people
Ingredients
  • ½ cup peas
  • 2 potato
  • ½ sweet potato
  • 1 jar Roza’s Gourmet Mango Chilli & Coconut Chutney
  • ½ tin chickpeas
  • 1 clove garlic
  • 1 tsp tumeric
  • ½ tsp coriander seeds crushed
  • ¼ tsp fenugreek crushed
  • ¼ tsp celery salt
  • Pinch Pepper
  • ¼ tsp allspice powder
  • 3 sheets puff pastry
Course Dinner
Servings
2 people
Ingredients
  • ½ cup peas
  • 2 potato
  • ½ sweet potato
  • 1 jar Roza’s Gourmet Mango Chilli & Coconut Chutney
  • ½ tin chickpeas
  • 1 clove garlic
  • 1 tsp tumeric
  • ½ tsp coriander seeds crushed
  • ¼ tsp fenugreek crushed
  • ¼ tsp celery salt
  • Pinch Pepper
  • ¼ tsp allspice powder
  • 3 sheets puff pastry
Curried Vegetable Rolls with Roza's Gourmet Mango Chilli and Coconut Chutney sauce 2
Instructions
  1. Cut potatoes into small cubes. Begin frying garlic gently then add all ingredients and cook for 30 mins, adding small amount of water periodically. Cook until soft and fragrant.
  2. Add mixture to half sheets of puff pastry and roll. Gentle brush rolls with soy milk before baking for 25 mins or until brown in 180º oven.
  3. Serve with a generous helping of Roza's Gourmet Mango Chilli & Coconut Chutney.

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