CURRY ROOT VEGETABLE POT PIE
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
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
CURRIED VEGETABLE PIE
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
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
VEGETABLE CURRY PIES
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
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 VEGETARIAN SHEPHERD'S PIE
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
- Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
- Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
CURRIED VEGETABLE PASTY
This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.
Provided by Pie Queen
Categories < 4 Hours
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Pastry.
- Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
- Add just enough iced water to make a dough that comes clean away from the bowl.
- Filling.
- In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
- Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
- Add the carrots, peas, salt, spices and lemon juice.
- Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
- Roll out on a floured surface to a narrow strip.
- Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
- Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
- Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
- Cover the pastry with milk or egg wash and bake for 50-60 minutes.
Nutrition Facts : Calories 1663.5, Fat 118.7, SaturatedFat 47.7, Cholesterol 122.6, Sodium 2991.8, Carbohydrate 132.3, Fiber 12, Sugar 8.4, Protein 20.8
CURRIED VEGETABLE PIE WITH RICE CRUST
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
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
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