Curried Vegetable Pot Pie

Curried Vegetable Pot Pie Recipe - Vegetarian Food from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Curried Vegetable Pot Pie is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines a flavorful curry sauce with a mix of vegetables, all topped with a flaky pastry crust. It's a great way to enjoy a hearty and satisfying meal.

History

Pot pies have been a popular dish for centuries, with variations found in many different cultures around the world. The addition of curry spices to a traditional pot pie recipe adds a unique and delicious twist to this classic dish.

Ingredients

1 pastry topping
1.5 tbsp vegetable oil
1 large onion, chopped (1.5 cups)
1 clove garlic, minced
4 tsp curry powder
1 head cauliflower, cut into florets (4.5 to 5 cups)
1 large all-purpose potato, peeled and diced (1.5 cups)
1 cup frozen peas
1.75 cups vegetable broth
1 tsp salt
0.5 cup canned crushed tomatoes or tomato purée
0.5 cup sour cream
2.5 tbsp all-purpose flour

How to prepare

Prepare the pastry and refrigerate it.
Lightly grease a 10- or 11-inch deep-dish pie pan and set it aside.
In a 5 qt (4.73 liter) Dutch oven or flameproof casserole, heat the oil over medium heat.
Add the onion and cook, stirring often, until softened, for 8 to 9 minutes.
Stir in the garlic and curry powder, reduce the heat to low and cook, stirring, for 1 minute.
Add the vegetables, broth, and salt, and stir to mix well.
Bring the mixture to a boil.
Cover, reduce the heat, and simmer for 4 minutes; then stir in the tomatoes.
In a small bowl, mix the sour cream and flour until smooth.
Stir the mixture into the vegetable mixture and simmer, uncovered, until thickened, for 3 to 4 minutes.
Transfer the vegetables to the prepared pie pan and let them cool for 15 minutes.
Preheat the oven to 400°F (204°C).
On a sheet of lightly floured wax paper, roll the pastry into a circle just slightly larger than the pie plate.
Invert the pastry over the pie pan, then peel off the paper.
Tuck the edges of the pastry inside the edge of the pan.
Poke steam vents in the pastry with a knife.
Bake until the pastry is golden, for 50 to 60 minutes.
Let it stand for 10 minutes before serving.

Variations

Add some cooked chickpeas or lentils for extra protein.
Use different vegetables such as carrots, bell peppers, or sweet potatoes.
Add some coconut milk for a creamier curry sauce.

Cooking Tips & Tricks

Be sure to cook the onions and garlic until they are soft and fragrant to build a flavorful base for the curry sauce.

- Make sure to simmer the vegetable mixture until it is thickened to ensure a rich and creamy filling.

- Let the pie cool for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Curried Vegetable Pot Pie with a side salad or some steamed rice for a complete meal.

Cooking Techniques

Simmering the vegetable mixture until thickened helps to develop the flavors and create a rich and creamy filling.

- Rolling out the pastry on a lightly floured surface ensures that it doesn't stick and makes it easier to transfer to the pie pan.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a different flavor.

- Substitute Greek yogurt for sour cream for a tangier filling.

- Use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the vegetable filling ahead of time and store it in the refrigerator until ready to assemble and bake the pie. The pastry can also be made in advance and refrigerated until needed.

Presentation Ideas

Serve the Curried Vegetable Pot Pie in individual ramekins for a more elegant presentation. Garnish with fresh herbs such as cilantro or parsley for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as a Sauvignon Blanc or a light beer to complement the flavors of the curry and vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 7g

Fats

- Total Fat: 15g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 70% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains wheat and dairy

Summary

This Curried Vegetable Pot Pie is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Curried Vegetable Pot Pie is a delicious and satisfying dish that is perfect for a cozy night in. With a flavorful curry sauce and a mix of vegetables, all topped with a flaky pastry crust, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. The vibrant colors of the curried vegetables, the flaky crust of the pot pie, and the warm spices of the curry all combined to create a dish that seemed both comforting and exciting at the same time. I knew I had to learn how to make it.

I first came across the recipe for Curried Vegetable Pot Pie during one of my many visits to the local farmer's market. I was browsing through the stalls, admiring the fresh produce and chatting with the vendors, when I came across a small stand run by a friendly older woman. She had a table full of homemade pies and casseroles, and one of them caught my eye immediately - a steaming hot Curried Vegetable Pot Pie.

I struck up a conversation with the woman, who introduced herself as Mrs. Patel. She told me that the recipe for the pot pie had been passed down through her family for generations, originating from her grandmother who had learned it from a friend who had traveled to India many years ago. Mrs. Patel explained that the key to the dish was the blend of spices used in the curry, which gave it a unique and complex flavor that was both comforting and exotic.

I asked Mrs. Patel if she would be willing to share the recipe with me, and she smiled warmly and agreed. She handed me a handwritten recipe card, covered in stains and smudges from years of use, and told me that it was now my turn to carry on the tradition.

Excited and eager to learn, I rushed home and immediately set to work on making my first Curried Vegetable Pot Pie. I gathered the ingredients - a colorful array of vegetables including carrots, peas, potatoes, and cauliflower, as well as spices like cumin, coriander, and turmeric - and began following Mrs. Patel's instructions.

As I chopped and sautéed and simmered, the kitchen filled with the warm, comforting aroma of the curry. I couldn't help but smile as I thought about the long line of women who had come before me, each one passing down this recipe and adding their own unique touch to it.

Finally, the pot pie was ready. I carefully rolled out the flaky crust and poured the fragrant curry filling into the dish before sealing it with another layer of pastry. I popped it into the oven and waited eagerly for it to bake to golden perfection.

When I finally pulled the pot pie out of the oven, the crust was perfectly browned and flaky, and the curry filling bubbled invitingly. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported to a world of flavors and memories. The curry was rich and spicy, with just the right amount of heat, and the vegetables were tender and flavorful. It was everything I had hoped for and more.

Since that first time making the Curried Vegetable Pot Pie, I have continued to experiment with the recipe, adding my own twists and variations to make it uniquely my own. But no matter how many times I make it, the dish always brings me back to that moment in Mrs. Patel's kitchen, learning a recipe that had been passed down through generations.

Now, as I share the recipe with my own grandchildren, I hope that they too will feel the same sense of connection and tradition that I do every time I make this beloved dish. The Curried Vegetable Pot Pie will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.