Curried vegetable pie
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic cloveschopped
- 1 green chillideseeded and finely chopped
- 1 tbsp garam masala
- 1 tsp ground turmericand ground cumin
- 2 carrotscubed
- 1 parsnipcubed
- 225g cauliflower florets
- 1 courgettecubed
- 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 milkto glaze
Nutrition: per serving
- kcal405
- fat36g
- saturates26g
- carbs36g
- sugars0g
- fibre5g
- protein9g
- salt0.48glow
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.
