Curried vegetable pie

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• 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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• sally

  11 December 2008

  sally rated and commented on this recipe

  

  This was really nice, I made my own pastry and left the yogurt out of the sauce as I didn't think it was really needed, a nice comforting winter recipe.

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• Cockney Cat

  31 December 2009

  Cockney Cat rated this recipe

  

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• Davidt

  09 February 2010

  Davidt rated this recipe

  

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• rozmorgan

  12 September 2012

  rozmorgan rated and commented on this recipe

  

  This made a nice tea. We left out the courgette and instead added a potato which fitted with the rest of the vegetables better and also stopped it from going watery. It was even better heated up the day after for lunch. This isn't very spicy, both the boyfriend and myself agreed we would have liked it to have a bit more spice but you could serve it as is to small children and fussy adults without anyone turning their nose up. We're planning to play around with it a little more and refine the recipe till it suits our tastes a lot more but it's still a great base recipe.

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• JosephJohn

  02 February 2013

  JosephJohn rated and commented on this recipe

  

  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 the dicing has to be very small. The cubes need to be no more than quarter inch sides. It says season to taste well I think it needs to say season well at least a teaspoon of salt. This will not be made again and it will be remove from my binder.

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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

Preparation and cooking times

Prep 30 mins

Cook 45 - 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 9.0g, carbohydrate 36.0g, fat 36.0 g, saturated fat 26.0g, fibre 5.0g, salt 0.48 g

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