This is a slight twist on our curry theme but we think the spicy kick that the curry mixture gives this vegetable pie makes it a tasty change for a meal. Of course you could leave out the pastry and just eat the pie filling alongside rice if you wanted to make it more like a curry recipe than a pie one!
Serves 4. Takes less than 30 minutes to prepare and 45 to 50 minutes cooking time.
Ingredients
- 2 tablespoons of sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 green chilli, deseeded and finely chopped
- 1 tablespoon of garam masala
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 2 carrots, cubed
- 1 parsnip, cubed
- 225 grams of cauliflower florets
- 1 courgette, cubed
- 300ml of cold water
- 75 grams of frozen peas
- 25 grams of butter
- 25 grams of plain flour
- 4 tablespoons of Greek-style yogurt
- 3 tablespoons of chopped fresh coriander
- half a quantity of ready made short crust pastry, for the pie topping only
- salt and freshly ground black pepper for seasoning
- 1 tablespoon of milk for glazing
Preparation Method
1. Pre-heat oven to 200 degrees Centigrade/fan 180 degrees Centigrade/gas mark 6.
2. Heat the sunflower oil in a large pan, then cook the onion, garlic and chilli for 2 to 3 minutes until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2 to 3 minutes.
3. Add the carrots, parsnip, cauliflower and courgette to the pan with 300ml of water, bring to the boil, then simmer for 5 minutes until the vegetables are almost tender. Drain the vegetables but reserve the cooking liquid, and then mix in the peas.
4. In a separate smaller pan, melt the butter, stir in the flour, then cook for 1 minute. Add the reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce.
5. Simmer the sauce for 3 minutes, stirring occasionally, then remove from the heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
6. Once the mixture has cooled down, spoon it into a 900ml pie dish. Brush the rim of the dish with water. Roll out the 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.
7. Brush with the milk, place on a baking sheet and bake for 25 to 30 minutes or until golden brown.