Curried Vegetable Rolls with Mango Chutney
  • ½cup peas
  • 2 potato
  • ½ sweet potato
  • 1jar Roza’s Gourmet Mango Chilli & Coconut Chutney
  • ½tin chickpeas
  • 1clove garlic
  • 1tsp tumeric
  • ½tsp coriander seeds crushed
  • ¼tsp fenugreek crushed
  • ¼tsp celery salt
  • Pinch Pepper
  • ¼tsp allspice powder
  • 3 sheets puff pastry
  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.