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Home > Vegetarian
Indian-Spiced Vegetable Turnovers
Yields: 32 turnovers
Ingredients:
- 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
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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