Curried vegetable pie

Curried vegetable pie

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(14 ratings)

Prep: 30 mins Cook: 45 mins - 50 mins


Serves 4
A pie to please everyone, a spicy kick makes this vegetable pie a tasty choice

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat36g
  • saturates26g
  • carbs36g
  • sugars0g
  • fibre5g
  • protein9g
  • salt0.48g
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  • 2 tbsp sunflower oil
    Sunflower oil

    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
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    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…


  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.

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Comments, questions and tips

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Richard Grinham's picture
Richard Grinham
28th Nov, 2018
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's picture
2nd Feb, 2013
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.
12th Sep, 2012
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.
11th Dec, 2008
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.
22nd May, 2008
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!
27th Apr, 2008
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
17th Apr, 2008
very tasty and moreish - there was a bit too much pastry for me - quite heavy.
20th Jan, 2008
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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