Step 1 Preheat oven to 160°C. Line a baking tray with baking paper.
Step 2 Spray a large saucepan with oil and place over medium-high heat. Add mushrooms, carrot, zucchini, capsicum and 2/3 cup cold water. Cook for 10–12 minutes, or until tender and water has evaporated. Add peas, curry paste, chickpeas and spices. Cook, stirring, for 2 minutes or until vegies are tender. Remove from heat and set aside for 20 minutes to cool. Stir through cottage cheese.
Step 3 Place 1 filo sheet on a flat surface, spray with oil, top with another sheet and spray with oil. Cut in half horizontally. Repeat with remaining filo sheets. Place 1/2 cup of mixture onto each filo rectangle (parallel to shorter edge). Fold shorter edge over filling, fold in the sides, then roll up (like sausage rolls).
Step 4 Place parcels onto prepared tray, spray lightly with oil and bake for 30–40 minutes, or until golden. Meanwhile, finely chop mint and combine with yoghurt. Serve parcels with yoghurt dip, mango chutney and salad.