Peel carrot and sweet potato and steam or boil until soft.

Meanwhile, heat oil in a medium saucepan and fry onion , garlic and ginger until transparent. Add capsicum and tomato and cook on low heat for about 5 mins, stirring from time to time. Add curry powder, turmeric, chilli paste and cummin and cook for an extra minute.

Dice cooked carrot and sweet potato and mix with capsicum and tomato preparation. Leave vegetables to cool.

Brush two baking sheets with a little oil and preheat oven to 200 °C/400F.

Place two sheets of filo on top of each other, narrow side towards you and cut in three lengthwise. Place 1 tbsp cold vegetables at the base of one of the long rectangles of double filo, about 2 cm inside the edge. Now fold the bottom right hand corner over to meet the left hand side of the rectangle. This forms a small triangle at the base. Continue folding the triangle over upon itself, bottom corner towards opposite side, until you reach the top. Make the rest of the samosas in the same way.

Place the samosas on oiled baking sheet and brush the top of each with a little oil. Cook in preheated oven 15-20 mins until golden.

Per serving: 188 Calories (kcal); 14g Total Fat; (64% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates