Curry Root Vegetable Pot Pie
Pot pies have been enjoyed since ancient times, with evidence of similar dishes dating back to the Roman Empire.
This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Curry Root Vegetable Pot Pie
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
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Add curry powder and cook for another minute.
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Add diced root vegetables and cook until slightly softened.
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Pour in vegetable broth and coconut milk. Stir well.
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Add frozen peas, corn, thyme leaves, salt, and black pepper. Cook for a few more minutes.
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Transfer the mixture to a baking dish.
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Roll out the puff pastry and cover the baking dish, sealing the edges.
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Bake for 30-40 minutes, or until the pastry is golden brown.
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Allow the pot pie to rest for 10 minutes before serving.
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Enjoy your delicious Curry Root Vegetable Pot Pie!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
