Curried Vegetable Pie with Crispy Potato Topping
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
780
- Carbs
58.3g
- Fat
58.1g
- Fibre
12.5g
- Protein
14.3g
- Sugar
7g
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Butternut Squash
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Parsnips
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Carrot
-
Butter
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Cream
-
Potatoes
-
Green Capsicum
-
Brown Onion
-
Madras Curry Paste
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Olive Oil
-
Lemon
-
Fresh Spinach
-
Coconut Milk
-
Ginger
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Garlic
-
Plum Tomatoes (Tinned)
|
Butternut Squash |
Parsnips |
Carrot |
Butter |
Cream |
Potatoes |
|
Green Capsicum |
Brown Onion |
Madras Curry Paste |
Olive Oil |
Lemon |
Fresh Spinach |
|
Coconut Milk |
Ginger |
Garlic |
Plum Tomatoes (Tinned) |
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0.0 min
Preheat the oven to 180C and bring a pan of salted water to the boil.
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0.5 min
Finely chop the garlic and ginger.
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2.0 min
Finely slice the red chillies.
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2.5 min
Peel and chop potatoes.
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5.0 min
Add the potatoes to the boiling water and cook until tender and easily pierced with a fork. (15-20mins)
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5.5 min
Peel and chop the onion, carrot, parsnip and butternut squash into small pieces.
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10.0 min
Chop the green peppers into small pieces.
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11.0 min
Halve and juice the lemon (reserving the correct amount).
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12.5 min
Add the olive oil to a saucepan and heat over medium heat.
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14.0 min
Add the garlic, red chillies, onion, green pepper and ginger.
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15.0 min
Cook, stirring, until fragrant and the onion has become translucent.
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16.0 min
Add the plum tomatoes and continue to cook while breaking the tomatoes up.
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17.0 min
Add the curry paste and stir until well distributed.
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17.5 min
Add the carrot, butternut squash and parsnip.
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18.0 min
Add the coconut milk and stir.
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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.
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22.0 min
Add the spinach and stir through the mixture until wilted.
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22.5 min
Stir through the lemon juice.
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25.0 min
Add the mixture into a baking dish when the vegetables are tender.
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25.5 min
Drain the potatoes and return to the same saucepan.
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26.0 min
Mash the potato and add the butter and cream.
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27.0 min
Continue to mash until smooth and creamy. Season well with salt and pepper.
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27.5 min
Spread the mash potato evenly over the curried vegetable pie mixture.
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28.5 min
Add to the oven and bake until potato is crisp on edges and the vegetables are cooked through.
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35.0 min
Serve the pie distributed evenly among serving plates.
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Ingredients
Butternut Squash
chopped
Parsnips
chopped
Carrot
chopped
Butter
Cream
Potatoes
chopped
Green Capsicum
chopped
Brown Onion
chopped
Madras Curry Paste
Olive Oil
1 tablespoon per person
Lemon
juiced 1/4 lemon juiced per person
Fresh Spinach
Coconut Milk
Ginger
finely chopped
Garlic
finely chopped
Plum Tomatoes (Tinned)
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