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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.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients

    Butternut Squash










    Green Capsicum


    Brown Onion


    Madras Curry Paste

    Olive Oil

    1 tablespoon per person


    juiced 1/4 lemon juiced per person

    Fresh Spinach

    Coconut Milk


    finely chopped


    finely chopped

    Plum Tomatoes (Tinned)