Now, I wouldn’t exactly call this pot pie the healthiest recipe I’ve ever made, the sauce is pretty rich, but it’s such a delicious comfort food meal and it’s packed with tons of veggies. There are so many recipes out there these days, but yours really stand out because they are so easy, simple, and delicious. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes.
Grease 4 individual pie tins with oil spray and press in the larger circle of pastry. Preheat the oven to 180ºC/350ºF/gas 4. MAKES 3. COOK 40 mins. Add the frozen peas, spinach leaves and the Tideford Organics Rogan Josh curry sauce to the frying pan and simmer for 10 minutes, stirring occasionally. Add the coconut milk and mix well, scraping the bottom of the pan to ensure no onion or curry powder is stuck. Add vegetables to sauce and mix until combined.
So I guess we’ll be adding this to our recipe library! Enjoy. Place a lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft. It’s colourful, hearty and spectacularly easy. I hope you enjoy my Curried Vegetable Pot Pie and that it keeps you warm and comforted this season! That is SOOOOO nice of you to say!! Stir mixture together until it resembles a thick paste. Learn how your comment data is processed.
Next, add the broccoli and peas and cook for another 10 minutes.
To make the pies, get the sheets of puff pastry out of the freezer and let defrost for about 5 minutes on the bench (how much pastry you need will depend on the size of your pie tins). I’m sorry you are having warmer weather too, although I would give anything for 70 degrees right now, haha! . Although, I definitely wouldn’t call it a fancy dish, it does seem like it would take a lot of time and energy. I made this tonight with asparagus instead of broccoli and it was delicious!
These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner. Love this recipe so much!! I’m in Australia, I don’t think I have access to that unfortunately , Hi Rebecca, you should be able to substitute for any kind of curry sauce. I’ve tried three of your recipes, and so far everything has been a hit. This Curried Vegetable Pot Pie is such a flavorful and delicious comfort food meal!
Press the edges of the pie crusts together and cut any excess off. And how much longer would it take to bake from frozen? Your comment just made my day! A delicious and comforting vegetable pot pie with a kick from the curry! It was delicious!
But, I’ve got good news because it’s actually pretty easy! It would probably take around an hour or so to bake from frozen I would think. These will be for the base of the pie. *. This site uses Akismet to reduce spam. Your email address will not be published. I love that you don’t have a thousand exotic ingredients and the prep is quick, both pluses during these crazy days when we are trying to limit our trips to the store, and also working while homeschooling and cooking three meals a day (plus morning and afternoon snacks!).
Top with second pie crust. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes. Thanks, Ashley! tags: curried vegetable pies, curried vegetables, pies, vegetable pies.
It was easy and delicious! Vegetables should be fork tender. Hello! So glad you enjoyed it!
Save my name, email, and website in this browser for the next time I comment. By submitting this comment you agree to share your name, email address, website and IP address with She Likes Food. Heat the coconut oil in a large pan on a medium heat.
Hope this helps.
Brush the tops with dairy-free milk and bake in the oven for 20-25 minutes, until golden brown. contact. This Vegetable Curry Pie is packed with tasty plant based curry pieces in a tangy "chip shop style" curry sauce with peas and potatoes. Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper Top with fresh parsley, if desired.
Grease 4 individual pie tins with oil spray and press in the larger circle of pastry. Preheat the oven to 180ºC/350ºF/gas 4. MAKES 3. COOK 40 mins. Add the frozen peas, spinach leaves and the Tideford Organics Rogan Josh curry sauce to the frying pan and simmer for 10 minutes, stirring occasionally. Add the coconut milk and mix well, scraping the bottom of the pan to ensure no onion or curry powder is stuck. Add vegetables to sauce and mix until combined.
So I guess we’ll be adding this to our recipe library! Enjoy. Place a lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft. It’s colourful, hearty and spectacularly easy. I hope you enjoy my Curried Vegetable Pot Pie and that it keeps you warm and comforted this season! That is SOOOOO nice of you to say!! Stir mixture together until it resembles a thick paste. Learn how your comment data is processed.
Next, add the broccoli and peas and cook for another 10 minutes.
To make the pies, get the sheets of puff pastry out of the freezer and let defrost for about 5 minutes on the bench (how much pastry you need will depend on the size of your pie tins). I’m sorry you are having warmer weather too, although I would give anything for 70 degrees right now, haha! . Although, I definitely wouldn’t call it a fancy dish, it does seem like it would take a lot of time and energy. I made this tonight with asparagus instead of broccoli and it was delicious!
These individual pies are easy to make and are full of hearty vegetables and a little kick from the curry making them a delicious lunch or dinner. Love this recipe so much!! I’m in Australia, I don’t think I have access to that unfortunately , Hi Rebecca, you should be able to substitute for any kind of curry sauce. I’ve tried three of your recipes, and so far everything has been a hit. This Curried Vegetable Pot Pie is such a flavorful and delicious comfort food meal!
Press the edges of the pie crusts together and cut any excess off. And how much longer would it take to bake from frozen? Your comment just made my day! A delicious and comforting vegetable pot pie with a kick from the curry! It was delicious!
But, I’ve got good news because it’s actually pretty easy! It would probably take around an hour or so to bake from frozen I would think. These will be for the base of the pie. *. This site uses Akismet to reduce spam. Your email address will not be published. I love that you don’t have a thousand exotic ingredients and the prep is quick, both pluses during these crazy days when we are trying to limit our trips to the store, and also working while homeschooling and cooking three meals a day (plus morning and afternoon snacks!).
Top with second pie crust. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes. Thanks, Ashley! tags: curried vegetable pies, curried vegetables, pies, vegetable pies.
It was easy and delicious! Vegetables should be fork tender. Hello! So glad you enjoyed it!
Save my name, email, and website in this browser for the next time I comment. By submitting this comment you agree to share your name, email address, website and IP address with She Likes Food. Heat the coconut oil in a large pan on a medium heat.
Hope this helps.
Brush the tops with dairy-free milk and bake in the oven for 20-25 minutes, until golden brown. contact. This Vegetable Curry Pie is packed with tasty plant based curry pieces in a tangy "chip shop style" curry sauce with peas and potatoes. Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper Top with fresh parsley, if desired.