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Plated meal

Curried Vegetable Pie with Crispy Potato Topping

  • Gluten Free
  • Vegetarian
  • Contains Dairy

Curried vegetable pie with a crispy potato top. This comforting curried vegetable pie has amazing perfumed layers of flavour that will entice others to your dinner table in no time.

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Nutrition Per Serving

  • Calories 780
  • Carbs 58.3g
  • Fat 58.1g
  • Fibre 12.5g
  • Protein 14.3g
  • Sugar 7g

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  • 0.0 min

    Preheat the oven to 180C and bring a pan of salted water to the boil.

  • 0.5 min

    Finely chop the garlic and ginger.

  • 2.0 min

    Finely slice the red chillies.

  • 2.5 min

    Peel and chop potatoes.

  • 5.0 min

    Add the potatoes to the boiling water and cook until tender and easily pierced with a fork. (15-20mins)

  • 5.5 min

    Peel and chop the onion, carrot, parsnip and butternut squash into small pieces.

  • 10.0 min

    Chop the green peppers into small pieces.

  • 11.0 min

    Halve and juice the lemon (reserving the correct amount).

  • 12.5 min

    Add the olive oil to a saucepan and heat over medium heat.

  • 14.0 min

    Add the garlic, red chillies, onion, green pepper and ginger.

  • 15.0 min

    Cook, stirring, until fragrant and the onion has become translucent.

  • 16.0 min

    Add the plum tomatoes and continue to cook while breaking the tomatoes up.

  • 17.0 min

    Add the curry paste and stir until well distributed.

  • 17.5 min

    Add the carrot, butternut squash and parsnip.

  • 18.0 min

    Add the coconut milk and stir.

  • 18.5 min

    Bring to the boil and cook until the vegetables are tender. Add a little water if it starts to run a bit dry.

  • 22.0 min

    Add the spinach and stir through the mixture until wilted.

  • 22.5 min

    Stir through the lemon juice.

  • 25.0 min

    Add the mixture into a baking dish when the vegetables are tender.

  • 25.5 min

    Drain the potatoes and return to the same saucepan.

  • 26.0 min

    Mash the potato and add the butter and cream.

  • 27.0 min

    Continue to mash until smooth and creamy. Season well with salt and pepper.

  • 27.5 min

    Spread the mash potato evenly over the curried vegetable pie mixture.

  • 28.5 min

    Add to the oven and bake until potato is crisp on edges and the vegetables are cooked through.

  • 35.0 min

    Serve the pie distributed evenly among serving plates.

Butternut Squash
Butternut Squash
chopped
80.00 Grams
Parsnips
Parsnips
chopped
1.00 Whole
Carrot
Carrot
chopped
1.00 Whole
Butter
Butter
20.00 Grams
Cream
Cream
25.00 Millilitres
Potatoes
Potatoes
chopped
250.00 Grams
Green Capsicum
Green Capsicum
chopped
1.00 Whole
Brown Onion
Brown Onion
chopped
1.00 Whole
Madras Curry Paste
Madras Curry Paste
15.00 Grams
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Lemon
Lemon
juiced 1/4 lemon juiced per person
1.00 Whole
Fresh Spinach
Fresh Spinach
40.00 Grams
Coconut Milk
Coconut Milk
100.00 Millilitres
Ginger
Ginger
finely chopped
10.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Plum Tomatoes (Tinned)
Plum Tomatoes (Tinned)
50.00 Grams

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