Boil/steam potatoes, sweet potatoes and carrots for a few minutes until par-cooked. Remove from heat and drain. Add some olive oil to a frying pan and heat. Fry above veggies until slightly browned. Remove from heat and put aside.
Fry onion, capsicum and garlic until translucent but not crisp. Make a space in the centre of the pan and add curry paste. Fry for less than 1 minute, just to release the flavours of the spices, then stir into the onion, capsicum and garlic.
Add the veggies and then the yoghurt. Stir the yoghurt into the veggie mix and add water if necessary. Add curry powder and coriander, and stir into mixture. Lower heat and simmer for 5 to 10 minutes.
Once cooked put this curry mixture aside until the pastry is prepared.
I generally use frozen shortcrust pastry bought from a supermarket but you can make your own pastry if you can be bothered.
Divide the square pastry sheets into 8 triangular sections by making cuts with a knife horizontally, then vertically then from corner to corner. Fold each of the 8 triangular sections over and seal one side with a fork. Fill with curry mixture and seal the remaining side with the fork.
Place on a baking tray and bake for 10 minutes on a medium heat, or until one side is browned. Turn over and bake until the other side is browned.
This dish is a perfect appetiser to precede the chicken curry dish. Serve with a small portion of green salad and some fruit (mango) relish.
Vary the amount of curry paste and powder to your own taste and use your favourite vegetables (but make sure they're not the type that will disintegrate with cooking). Also very nice when made with chicken mince.