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Nutrition: per serving

  • kcal405
  • fat36g
  • saturates26g
  • carbs36g
  • sugars0g
  • fibre5g
  • protein9g
  • salt0.48g
    low
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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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Comments, questions and tips (11)

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Overall rating

A star rating of 4 out of 5.20 ratings

ljcorona2380617

Lovely veggie lunch/supper dish. Varied the veg a little to what was available, left out the courgette. Added some cheese to the sauce. I used a crumble topping instead of pastry, added a little extra cheese here too. Could serve with boiled new potatoes and some green beans.. delish.

Alii47

We really enjoyed the pie; we chopped up the veg very small as per the comments. cooked the veg in stock rather than water, added some cream because I had some and added a bit of cheese to the sauce. We served it with roasted potatoes and some stir fried cabbage plus carrot and swede. Great…

floydbob

question

Can this pie be frozen.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can freeze this pie, ideally before brushing with milk and before baking. Defrost in the fridge overnight then bake as per the recipe, adding an extra 5-10 minutes to allow for the fact it’s fridge cold; make sure the filling is piping hot right through to the…

ricog avatar

ricog

A star rating of 4 out of 5.

We took notice of the comments provided and added a tbsp of curry powder, worked a treat, very tasty and healthy dish. Would cook again.

georg10 avatar

georg10

A star rating of 1 out of 5.

I made a curried vegetable pie last year and I thought this was the recipe, WRONG, that pie was delicious, this one half has gone in the recycler. The only good thing about it was the pastry and I cheated and bought ready rolled. If you like your veg aldente then fine but with these cooking times…

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