Ingredients
3 tbsp. extra virgin olive oil
1 onion, diced
1 knob ginger, roughly chopped
2 cloves garlic, roughly chopped
1 red chilli, sliced
10 curry leaves
1 tbsp curry powder
½ bunch chopped coriander
1 eggplant, diced
1 cup carrot, chopped
2 cups pumpkin, chopped
1 red capsicum, diced
1 celery stalk, chopped
2 truss tomatoes, diced
1½ cups tomato passata
½ cup brown lentils, cooked
½ cup red lentils, cooked
½ cup chickpeas
1 cup water (optional)
1 pkt fillo pastry
150g butter, melted
poppy seeds
sesame seeds
Method
Preheat oven to 180C. In a large hot pot, add the olive oil and saute the onions with garlic, ginger and the chilli. Add the curry leaves and stir. Season with salt, pepper and curry powder. Add the eggplant to the pot and stir until it softens a little. Add celery, red capsicum, carrot, pumpkin, tomatoes, tomato passata and coriander. Add the lentils, chickpeas and a little water, and let simmer for a 5-10 minutes until just cooked.
Carefully pour the curry mixture into a baking dish. Butter each sheet of fillo and scrunch them up and pop them on top of the baking dish. Sprinkle some poppy seeds and sesame seeds on top. Place the baking dish in the oven for 20-25 minutes until golden brown.
