Curried Vegetable Pie With Rice Crust Food

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VEGETABLE RICE PIE



Vegetable Rice Pie image

I like all kinds of rice dishes, so I was pleased when I found this recipe. My husband, Stan, and I have a small country farm, where we grow three kinds of apples.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 16

CRUST:
1-1/2 cups cooked long grain rice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 cup finely chopped onion
FILLING:
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup chopped carrots
1/4 cup chopped onion
1/4 cup mayonnaise
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Pinch pepper
1/2 cup grated Parmesan cheese

Steps:

  • Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 230 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 362mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

CURRIED VEGETABLE PIE



Curried vegetable pie image

A pie to please everyone, a spicy kick makes this vegetable pie a tasty choice

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h20m

Number Of Ingredients 17

2 tbsp sunflower oil
1 onion , finely chopped
2 garlic cloves , chopped
1 green chilli , deseeded and finely chopped
1 tbsp garam masala
1 tsp ground turmeric and ground cumin
2 carrots , cubed
1 parsnip , cubed
225g cauliflower florets
1 courgette , cubed
75g frozen peas
25g butter
25g plain flour
4 tbsp Greek-style yogurt
3 tbsp chopped fresh coriander
half a quantity shortcrust pastry (see 'Goes well with' below)
1 tbsp milk , to glaze

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
  • Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
  • Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
  • Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.

Nutrition Facts : Calories 405 calories, Fat 36 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

CURRY ROOT VEGETABLE POT PIE



Curry Root Vegetable Pot Pie image

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Provided by twogingers

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
1 ¾ cups parsnips, peeled and cut into 2-inch chunks
1 ¾ cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 ½ cups vegetable broth
½ cup whole milk
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
  • Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
  • Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
  • Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
  • Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
  • Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g

VEGETABLE CURRY PIES



Vegetable Curry Pies image

Simple vegetable curry pies with a creamy coconut curry filling wrapped in a crispy, flakey pastry. These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner.

Provided by Sally

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

1 large potato
1 cup (250 grams) sweet potato
1 carrot
1 tablespoon coconut oil
1 onion (finely diced)
2 cloves garlic (crushed)
1 heaped teaspoon curry powder
1 x 400ml can coconut milk
1 cup peas and corn (frozen or canned)
pinch of salt
4 sheets of puff pastry (approx)
1 egg (beaten (optional))

Steps:

  • Peel and wash the potato, sweet potato and carrot and dice into 1 cm cube pieces.
  • In a large frying pan on medium to high heat, add the coconut oil and onion. Saute using a wooden spoon to ensure the onion doesn't stick to the bottom of the pan until the onion is translucent. Add in the garlic and vegetables and continue to saute for a few minutes. Add in the curry powder and continue to cook until the vegetables are covered and fragrant.
  • Add the coconut milk and mix well, scraping the bottom of the pan to ensure no onion or curry powder is stuck. Once mixed through, turn the heat down to simmer for 10 minutes until the coconut milk starts to thicken. Add in the peas and corn and salt to taste, and mix through. Place a lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft. Set aside and let the mixture cool slightly.
  • To make the pies, get the sheets of puff pastry out of the freezer and let defrost for about 5 minutes on the bench (how much pastry you need will depend on the size of your pie tins). Preheat the oven to 180°C.
  • Use one of the tins to measure 6 x circles that are exactly the same size as the top of the tin, which will be the lid of the pies. Next, draw out 6 x circles that are 1.5 cm larger than the edge of your pie tin. These will be for the base of the pie. Grease 4 individual pie tins with oil spray and press in the larger circle of pastry. Add in spoonfuls of the vegetable mixture until the tin is full. Brush the edge of the pastry with the beaten egg and place the smaller circle of pastry on top, pressing the edges down with a fork.
  • Cut into the top of the pie to allow steam to release in the oven, and brush the top with more egg wash. Place on a tray in the oven for 20 minutes or until the tops are golden brown. Serve immediately.

Nutrition Facts : ServingSize 1 pie, Calories 377 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 27 mg, Sodium 35 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g

CURRIED VEGETABLE PIE WITH RICE CRUST



Curried Vegetable Pie With Rice Crust image

This is quite a simple pie to make; more like a quiche in look I guess. A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder) Don't be too precious about the ingredients - just add whatever veg you have on hand.

Provided by Bungy

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3/4 cup cooked brown rice or 3/4 cup cooked long-grain rice
60 g butter
1 egg
1/4 cup parmesan cheese (grated)
1 tablespoon butter, extra
1 onion
1 carrot
1 zucchini
1 small red capsicum, chopped finely
1 teaspoon curry powder
1/4 teaspoon turmeric
50 g broccoli (cut into florets)
1/2 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese, grated (extra)
2 eggs, lightly beaten

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Crust:.
  • Rinse cooked rice in cool water and drain.
  • Combine rice, butter, egg and cheese and mix well.
  • Press into a greased 9" pie dish.
  • Filling:.
  • Heat extra butter in a med-large saucepan.
  • Cook vegetables and spices for about 3 minute.
  • Combine remaining ingredients in a bowl and mix well.
  • Transfer veg into rice base and cover egg mix.
  • Cook in a moderate oven for about 40 min, or until set.
  • Serve hot with a salad.

Nutrition Facts : Calories 266.8, Fat 20, SaturatedFat 11.6, Cholesterol 150.8, Sodium 267.7, Carbohydrate 13.5, Fiber 1.9, Sugar 2.8, Protein 9.4

BEEF AND CURRY PIE



Beef and Curry Pie image

Categories     Potato     Vegetable     Bake     Dinner     Ground Beef     Curry     Pea     Fall     Winter     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 14

1/2 pound ground beef chuck (not lean)
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)
6 tablespoons water
1/4 cup frozen peas, thawed
2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Special Equipment
parchment paper; a 5-inch round cookie cutter

Steps:

  • Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
  • Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
  • Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
  • Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
  • Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.

VEGETABLE CURRIED RICE



Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

  • In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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