Indian-Spiced Vegetable Turnovers

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Indian-Spiced Vegetable Turnovers

http://www.culinarycafe.com/Vegetarian/

 

2 cloves garlic

1 cup fresh cilantro leaves

1 (16-ounce) carton plain nonfat yogurt

2 cups peeled, diced round red potato

1 tablespoon olive oil

1 cup coarsely shredded carrot

1 cup finely chopped onion

2 teaspoons peeled, minced gingerroot

1 cup frozen green peas, thawed

2 tablespoons chopped fresh cilantro

2 tablespoons water

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon salt

4 teaspoon black pepper

2 teaspoon ground red pepper

16 sheets frozen phyllo pastry, thawed vegetable cooking spray

 

 

Directions:

Position knife blade in food processor bowl. Drop garlic through chute with

processor running; process 3 seconds or until garlic is minced. Add 1 cup

cilantro; process until finely chopped. Add yogurt; process until smooth.

Spoon mixture into a bowl; cover and chill.

 

Place potato in a medium saucepan; add water to cover. Bring to a boil; cook

12 minutes or until tender. Drain and set aside.

 

Heat oil in a large skillet over medium heat. Add carrot, onion, and

gingerroot; saute 5 minutes. Add potato, peas, and next 7 ingredients; saute

an additional 5 minutes. Remove from heat; set aside.

 

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 2 (16 "

-by- 61 " ) strips; lightly spray with cooking spray. Fold each strip in half

lengthwise. Spoon 2 tablespoons potato mixture onto end of each strip and

spread to within 1 inch of end. Fold the left bottom corner over mixture,

forming a triangle; keep folding back and forth into a triangle to end of

strip. Repeat with remaining ingredients.

 

Place the turnovers, seam side down, on a baking sheet coated with cooking

spray. Lightly spray tops of turnovers with cooking spray. Bake at 400

degrees F for 15 minutes or until golden. Serve with yogurt sauce.

 

Nutrition information: Calories from fat 15 percent, Cholesterol 0 mg,

Sodium 56 mg

 

 

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