Ingredients
Scale
- 1 cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and cut into 3cm cubes
- 1 carrot, peeled and chopped
- 1 tablespoon olive oil
- 1.2L coconut cream
- 2–3 tablespoons laksa curry paste
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 500g white fish fillet, diced
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- Salt and pepper, to season
Instructions
- Preheat oven to 180°C, fan forced.
- Place cauliflower, sweet potato and carrot on a large baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast vegetables in oven for 30 minutes or until browned and just tender. Remove from oven and set aside to cool slightly.
- Meanwhile, in a large saucepan add in coconut cream and stir through curry paste. Bring to the boil over medium-high heat. Stir occasionally.
- Reduce heat to low-medium and simmer for 20 minutes. Continue to stir occasionally.
- Remove sauce from heat and add in peas, corn, fish and season with salt and pepper. Stir through to coat in sauce. Allow to cool for 5 minutes.
- Spoon vegetables into an 18-cup (4L) oven-proof dish.
- Pour fish and sauce mixture into baking dish and gently toss to coat.
- Place pastry on top of dish and trim pastry if needed. Brush each pastry sheet with egg.
- Bake for 30-40 minutes, or until golden and puffed. Serve.
Notes
Alternative: use 500g of prawns and seafood
© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.
- Prep Time: 40 mins
- Cook Time: 40 mins
