Curried Vegetable Strudel

• 1 tbsp vegetable oil
• 1 None leek, pale section only, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp Korma curry paste
• 5 oz button mushrooms, quartered
• 1 1/3 lbs red skinned potatoes, cut into 1/2 inch pieces
• 1 cup vegetable stock
• 1/2 cup frozen peas
• 2 large Swiss chard leaves, shredded
• 4 oz paneer, cut into 1/4 inch cubes
• 5 sheets phyllo dough
• 2 tsp sunflower seeds
• 2 medium tomatoes, cut into wedges, to serve
• 1/2 cup Greek-style plain yogurt
• 2 tbsp chopped mint

1. Heat oil in a large deep skillet on medium heat. Add leek; cook and stir for 5 mins or until soft. Add garlic and curry paste; cook and stir for 1 min or until fragrant. Add mushroom; cook and stir for 4 mins or until soft.
2. Add potatoes and stock. Cover; bring to a boil. Reduce heat to low. Simmer, covered, for 12-15 mins, stirring occasionally or until potato is tender. Uncover; add peas and chard. Simmer, uncovered, for 2-3 mins or until liquid evaporates. Transfer to a large bowl. Cool. Stir in paneer.
3. Preheat the oven to 375u0b0F. Line a large baking pan with parchment paper. Stack phyllo on a flat surface, spraying with no stick cooking spray between sheets. Spoon potato mixture onto center, leaving a 3 inch border. Fold in sides; roll up to enclose filling and form a parcel. Place, seam-side down, on prepared pan. Spray with cooking spray; sprinkle with sunflower seeds.
4. Bake for 35 mins or until golden. Remove from oven. Let stand for 10 mins. Cut into slices. Serve with tomato wedges and combined yogurt and mint.

vegetable oil, section only, garlic, curry, button mushrooms, red skinned potatoes, vegetable stock, frozen peas, swiss chard, paneer, sunflower seeds, tomatoes, yogurt, mint

Taken from recipes-plus.com/api/v2.0/recipes/26234 (may not work)