CURRIED VEGETABLE PIE

Curried vegetable pie image

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

Provided by Good Food team

Time 1h20m

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 405 calories, Fat 36 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium