- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 1 green chilli, deseeded and finely chopped
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp ground turmeric and ground cumin
- 2 carrots, cubed
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 parsnip, cubed
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 225g cauliflower florets
- 1 courgette, cubed
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 75g frozen peas
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 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
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
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.
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.
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.
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.