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Curry Veggie Pot Pie

Submitted by abrennan on Fri, 2007-09-14 03:15.

Description

Curry Vege Pot PieCurry Vege Pot Pie

This is one of our favorite recipes. It is great for using all of the veggies you have left in your refrigerator. It also freezes and reheats well. So it can be made in advance or brought to work or school for lunch. This pie crust recipe can be used for any type of pie, salty or sweet.

(if you’re short on time you can use one package of frozen puff pastry)

Summary

Source:

Priya-darsana dasa (The prasadam Lab)

Prep Time: 5 minutes
Recipes Vegetables

Ingredients

  • 6 c Diced vegetables, cauliflower, bell peppers, potatoes, peas, corn or any you have
  • 1 T Vegetable oil
  • 3 T butter
  • 1 1⁄2 c vegetable stock
  • 1 c milk
  • 3 T flour
  • 1 t curry powder
  • 2 t salt
  • 1⁄2 t Fresh ground pepper
  • 1⁄2 lb Cubed curd or tofu that has been cooked till golden brown
  • Pie Crust
  • 1⁄2 c Wholewheat flour
  • 3⁄4 c all purpose flour
  • 1⁄4 t salt
  • 3 T butter
  • 5 T Ice-water
  • 2 T sugar

Instructions

Preheat oven to 400 degrees F.

Filling:
Toss veggies with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saucepan, heat the broth and milk. Add 3 tablespoons of butter to another sauce pan and add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the browned vegetables and the curd/tofu.

*Pie Crust:
Combine flours, sugar and salt into a medium sized bowl. Cut in 3 tablespoons of butter. With a pastry blender or 2 forks, mix the flour and butter mixture until it resembles coarse crumbs. Start to slowly add ice water a little at a time until the pastry holds together. You don’t want to mix it too much otherwise it will lose its flakiness.

Lightly flour a surface and roll the dough out to a size that is just larger than the bake pan you are using.

Pour veggie mixture into a shallow baking pan, or a large terra cotta pot base and top with pie crust. Poke holes into the pie crust and place small pats of butter on top of the crust. Place into the oven and cook until pie crust has browned and the mixture is hot and bubbly, about 35 minutes.

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