• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. Cut potato into large chunks. Cut carrot into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook veggies in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• Meanwhile, finely chop onion and garlic. Roughly chop coriander. Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and corn until tender, 3-5 minutes. • Add garlic and curry powder and cook, stirring, until fragrant, 1 minute. • Add tamarind paste, vegetable stock powder and the brown sugar and stir to combine, then remove from heat. • Add cooked veggies and coriander. Stir to combine, then lightly crush mixture with a fork. Season to taste.

• Lay a filo pastry sheet on a dry surface and fold in half. • Spoon veggie mixture in the centre of filo sheet. Fold sides over and roll into a parcel. • Place on a lined oven tray. Repeat with remaining filo sheets and veggie mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

• Meanwhile, slice cucumber into half-moons. Finely chop mint. • When parcels have 5 minutes remaining, combine garlic dip and mint in a small bowl. Season to taste. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide curried veggie filo parcels and cucumber salad between plates. • Serve with minty garlic dip. Enjoy!