Curried vegetable pie

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Good Food

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Recipe by Good Food

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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.
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.
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.
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.

Per serving

405 kcalories, protein 9g, carbohydrate 36g, fat 36 g, saturated fat 26g, fibre 5g, salt 0.48 g

Latest comments and suggestions

• Rebekah

  20 January 2008

  Rebekah rated and commented on this recipe

  

  I made this for a vegetarian dinner party and it was delicious. Served with home made cous cous. It was nice to add cherry tomatoes into the cous cous along with green beans to add colour.

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• Anne

  01 April 2008

  Anne rated this recipe

  

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• ljwarrington

  17 April 2008

  ljwarrington rated and commented on this recipe

  

  very tasty and moreish - there was a bit too much pastry for me - quite heavy.

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• Louise

  27 April 2008

  Louise rated and commented on this recipe

  

  I am blessed with a wonderful family that indulge my cooking whims daily and eat anything that is put in front of them... but they didn't like this and none of them ate more than half of it. I on the other hand thought it perfectly...ok

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• bethbo

  22 May 2008

  bethbo rated and commented on this recipe

  

  Very enjoyable to make, and a tasty change for a meal. We ended up eating the pastry as a bread alongside the filling, making it more like a curry recipe than a pie recipe for us!

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

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

Per serving

405 kcalories, protein 9g, carbohydrate 36g, fat 36 g, saturated fat 26g, fibre 5g, salt 0.48 g

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