Curried vegetable pot pies
Hearty and flavorful Curried Vegetable Pot Pies packed with tender potatoes, carrots, cauliflower, and a creamy curry sauce. Encased in a golden, flaky puff pastry, these pot pies are perfect for a cozy dinner. Ideal for vegetarians, this recipe is a must-try for anyone craving a warm, comforting meal with a spicy kick. Easy to make and incredibly satisfying!
- 07 Jun 2024
- Cook time 70 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Curried vegetable pot pies are a delicious and comforting dish that brings a perfect blend of spices and creamy goodness. These pot pies are filled with hearty vegetables and a rich, curried sauce, all encased in a flaky, golden puff pastry crust. Ideal for a cozy dinner, this recipe is a delightful way to enjoy a variety of vegetables in a flavorful and satisfying way.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
Peel and chop the onion finely. Dice the potatoes and carrots. Cut the cauliflower into small florets.
In a large skillet or pot over medium heat, sauté the finely chopped onion until soft and translucent.
Add the curry paste to the skillet and cook for about 2 minutes, stirring continuously to release the flavors.
Add the diced potatoes, carrots, and cauliflower florets to the skillet. Stir well to coat the vegetables in the curry paste.
Add enough water to the skillet to just cover the vegetables. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
In a small bowl, mix the heavy cream, Greek yogurt, and corn flour until smooth.
Pour the cream and yogurt mixture into the skillet. Stir well and cook for another 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
Roll out the puff pastry sheet and cut it into rounds or squares slightly larger than the tops of your pot pie dishes.
Spoon the curried vegetable mixture into individual oven-safe dishes or ramekins. Place the puff pastry over the top of each dish. Press the edges of the pastry down to seal the edges.
Brush the beaten egg over the top of the puff pastry to give it a golden, glossy finish.
Place the pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes or until the puff pastry is golden and puffed up.
Remove from the oven and let cool slightly before serving. Enjoy your delicious curried vegetable pot pies!
Tips:
- Prepare all your vegetables before you start cooking to ensure a smooth cooking process.
- If you prefer a spicier pie, you can increase the amount of curry paste or add some chili flakes.
- Use a preheated oven to ensure the puff pastry rises properly and turns golden brown.
- If you don't have corn flour, you can use plain flour as a thickening agent for the sauce.
- For a vegan version, substitute the heavy cream and Greek yogurt with coconut milk and use a plant-based puff pastry.
- To avoid a soggy bottom crust, pre-bake the puff pastry for a few minutes before adding the vegetable mixture.
Curried vegetable pot pies are a hearty and flavorful dish that is sure to become a favorite. With a crisp puff pastry crust and a savory filling of spiced vegetables, these pies are perfect for any meal. Enjoy the comfort and satisfaction of this dish, and don't hesitate to experiment with your favorite vegetables or spices to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 620kcal | 25% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 16% |
| Sugar 8g | 8% |
| Fat | |
| Fat 36g | 44% |
| Saturated 11g | 38% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 390ug | 44% |
| Choline 100mg | 18% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 4.25mg | 27% |
| Vitamin B6 0.55mg | 33% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 54mg | 61% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 3.19mg | 29% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 910mg | 27% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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