Name: Curried vegetable pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 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

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Curried vegetable pie

Curried vegetable pie

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 45 mins - 50 mins

A star rating of 4 out of 5.20 ratingsRate

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

Vegetarian

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Basic shortcrust pastry

A star rating of 4.3 out of 5.181 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal405
fat36g
saturates26g
carbs36g
sugars0g
fibre5g
protein9g
salt0.48g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4 out of 5.20 ratings

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