If you think curry puffs can't be healthy, then think again! These delights are vegan friendly and packed full of nutrition.


  • 2 carrots, diced

  • 1 eggplant (aubergine), diced

  • 1 potato, diced

  • 1 sweet potato, diced

  • 6 field mushrooms, diced

  • 1 red capsicum (pepper), diced

  • 2 zucchinis (courgette), diced

  • ¼ pumpkin, diced

  • 1 can of Sanitarium casserole mince or Textured Vegetable Protein (TVP)

  • 200mL can of coconut cream

  • 1 onion, diced

  • 1 garlic clove, crushed

  • 1 packet of Antoniou filo pastry

  • 1 cup of shredded coconut

  • 1 teaspoon coriander (cilantro)

  • 1 teaspoon chilli

  • 1 teaspoon cayenne pepper

  • 1 teaspoon cardamom

  • 1 teaspoon cumin

  • 1 teaspoon peri peri   

  • (Use only ½ tsp of each spice if you don’t like too spicy!)

  • Sweet chilli sauce to serve

  • Extra virgin olive oil, heated when needed


  • 1.

    Pre-heat oven to 210C (410?F)

  • 2.

    Mix the spices, casserole mince and coconut cream together

  • 3.

    In a wok, sauté garlic and onion with a splash of oil

  • 4.

    Stir-fry vegetables until mostly cooked

  • 5.

    Add casserole mince and coconut cream mixture, simmer for 10 minutes

  • 6.

    Add coconut then allow mixture to cool down

  • 7.

    Brush one side of the filo pastry with oil and fold together, brush half and fold again

  • 8.

    On the diagonal filo sheet, spoon mixture onto the lower left hand corner and fold diagonally until the end, oil to seal – see the diagram

  • 9.

    Brush outside of curry puffs with oil

  • 10.

    Cook in a hot oven 210C (410F) until golden

  • 11.

    Serve with sweet chilli sauce


From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
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