Curry Vegetable Triangles Curry Vegetable Triangles

Author: Canadian Living

Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.

  • Portion size 32 servings
  • Credits : Holiday Celebrations: 2007



Line rimless baking sheets with parchment paper or grease; set aside.

Filling: In small skillet, heat oil over medium-high heat; saut?nion until softened, 4 minutes. Add curry paste; cook, stirring, for 30 seconds. Transfer to bowl.

Dice chunks in chutney; stir into bowl with potatoes, peas, coriander and salt.

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.

Spoon rounded 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.

Place triangles on prepared pan; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or layer between waxed paper in airtight container and freeze for up to 3 weeks; bake frozen.)

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 22 minutes for fresh, 25 minutes for frozen. Serve warm.

Nutritional facts Per piece: about

  • Sodium 94 mg
  • Protein 1 g
  • Calories 53.0
  • Total fat 3 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 2.0
  • Vitamin C 2.0
Share X

Curry Vegetable Triangles