Thai Squash and Sweet Potato Phyllo Tart

We love the fresh taste of Thai curries, coconut milk, and coriander, added to Simone’s favourite sweet potato and squash; this delicious recipe will delight the senses.

Serves 4 – 6


  • 15 ml sunflower oil
  • 30 ml red or green Thai curry paste
  • 1 medium onion, peeled and chopped
  • 1 small red chilli, seeds removed, and sliced
  • 750 g hubbard squash, peeled, and cut in 2.5 cm cubes
  • 2 large sweet potatoes, peeled, and cut into 2.5 cm cubes
  • 1 x 400 g tin “lite” coconut milk
  • 250 ml chicken or vegetable stock
  • 60 ml chopped coriander (optional)
  • 5 ml dried oregano
  • 15 ml soy sauce
  • 4 to 5 sheets phyllo or samoosa pastry, lightly brushed with oil

Garnish: 20 ml pumpkin seeds; 20 ml sesame seeds


1. Preheat oven to 180ºC/160ºC fan/Gas mark 4.
2. Heat the oil in a large pan over a moderate heat; lightly fry Thai curry paste for 2 minutes.
3. Add onion and cook until translucent, then add the chilli, hubbard squash, and sweet potato. Cook for 3 – 4 minutes.
4. Add the coconut milk and stock; simmer for 15 minutes, until vegetables are just tender.
5. Stir in the chopped coriander, oregano, and soy sauce. Pour mixture into a greased 20 x 28 cm baking dish.
6. Lightly bunch up phyllo pastry sheets which have been brushed with oil; and place over the top of the vegetables, completely covering the surface.
7. Sprinkle over with pumpkin and sesame seeds.
8. Bake for approximately 15 – 20 minutes, until the phyllo pastry is light golden in colour.


• Use butternut squash in place of hubbard squash.


• Place cut sweet potatoes into acidulated water to prevent discolouration.