Description
A vibrant and comforting pot pie filled with curried vegetables, topped with a flaky lattice crust—perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 2 sheets puff pastry (thawed)
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 cup vegetable broth (low-sodium)
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with non-stick cooking spray.
- Roll out one puff pastry sheet into the baking dish as the base.
- In a large skillet over medium heat, add 2 tablespoons olive oil. Sauté diced onion and minced garlic until soft and fragrant (about 5 minutes).
- Stir in mixed vegetables and curry powder; cook for an additional 5-7 minutes until softened.
- Pour in coconut milk and vegetable broth, stirring continuously. Allow it to simmer for about 10 minutes.
- Pour the veggie mixture evenly into the prepared crust. Roll out the second puff pastry sheet on top and create a lattice design or simply cover it whole.
- Bake in the preheated oven for about 25-30 minutes until golden brown and bubbly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg