Pumpkin + Coconut Curry Parcels - IQS Recipes

Ingredients

• 2 teaspoons coconut oil.
• 1 small (100g) red onion, finely chopped.
• 2 teaspoons ground coriander.
• 1 teaspoon curry powder.
• 2 cm ginger, minced.
• 1 cup Pumpkin + Sweet Potato Puree, defrosted.
• 1/2 cup frozen peas.
• 1 cup baby spinach.
• 1/4 cup shredded coconut, toasted.
• 9 sheets filo pastry.
• olive oil, for greasing.
• 100 g full-fat natural or Greek yoghurt.
• 2 tablespoons finely chopped basil leaves.
• 1/2 lemon, juiced.
• 100 g green beans, ends trimmed.