plantbased vegan vegetarian autumn dinner winter

Curried Chickpea and Vegetable Pie

servings: 6

by: Ceres Organics

Savour the comforting flavours of this hearty Vegetable Curry Pie, a dish that's as nourishing as it is delicious. This recipe brings together a colourful array of vegetables, all simmered in our fragrant red curry paste. Encased in a flaky, gluten-free puff pastry crust, each bite offers flavours and textures that will warm both body and soul. Perfect for a cozy dinner this Autumn, our Vegetable Curry Pie is sure to become a family favorite in no time.
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ingredients

  • 1 Tbsp Olive Oil
  • 1 medium Brown Onion
  • 2 tsp Minced Garlic
  • 1 medium Carrot
  • 1 medium Potato
  • 1 medium Kumara
  • 2 Tbsp Ceres Organics Thai Red Curry Paste
  • 1 can Ceres Organics Coconut Milk
  • 1 can Ceres Organics Chickpeas
  • 1 cup Baby Spinach
  • 1 cup frozen Peas, Corn & Carrot
  • 2 & ½ sheets Gluten Free Flaky Puff Pastry
  • 1 Tbsp Almond Milk

method

  1. Prepare the vegetables - dice the onion. Peel the carrot and kumara and cut into bite sized pieces. Cut the potato into bite sized pieces too.
  2. Heat the olive oil in a non-stick frying pan on medium to high heat. Add the garlic and onion and sauté for 3-4 minutes.
  3. Add the carrot, potato, kumara and curry paste. Mix to coat the vegetables in the curry paste, then add the coconut milk.
  4. Reduce the heat and simmer for 15-20 minutes until the vegetables are cooked. Add the chickpeas, frozen vegetables, and baby spinach. Mix through to wilt the spinach and defrost the vegetables, then remove from heat to cool.
  5. Preheat the oven to 180ºC. Roll out the pastry sheets to fit the pie dish - cut one sheet in half and join with another to fit the dish. Line the bottom of the dish with this sheet, then add the cooled vegetable mix to the pie. Add the top sheet of pastry to the top of the pie, trimming the edges if they are overlaying the dish. Seal the edges using a fork, then make 5-8 form pricks in the top of the pie so the heat can escape. Brush with the almond milk.
  6. Bake in the oven for 30-45 minutes until the pastry is golden and cooked through. Cool for 5-10 minutes then serve and enjoy!

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