In a pan, sauté the chopped onion with the oil. Then add the minced garlic and grated ginger.
Let it cook for about 2 minutes and add the grated carrot and the leek cut into slices.
Add the Basmati rice and lentils to the pan. Cover with vegetable broth and season with curry, salt and pepper. Cover and let cook for about 10 minutes.
Using a knife, cut the filo pastry into long strips. In a small bowl mix the flour with 2 tablespoons of water.
Place the rice filling on one end of the phyllo dough. Fold the dough forming a triangle and covering the filling. Fold again in a triangle until you reach the end of the strip of dough. On the last fold, brush the dough with a little of the water and flour mixture to “glue” the samosa.
In a frying pan with very hot oil, fry the samosas until golden brown on both sides.
