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Vegetable Curry Pies

Savory Vegetable Curry Pies That Will Warm Your Soul

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Delicious Vegetable Curry Pies filled with creamy coconut milk and vibrant vegetables, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 large Potato Provides structure and creaminess; can substitute with any starchy vegetable
  • 250 g Sweet Potato Adds sweetness and depth; can replace with regular potatoes or parsnips
  • 1 Carrot For color and sweetness; use zucchini for a different texture
  • 1 tbsp Coconut Oil For sautéing; can use olive oil or vegetable oil
  • 1 Onion Finely diced; shallots can be used if preferred
  • 2 cloves Garlic Crushed; garlic powder can be a substitute
  • 1 heaped tsp Curry Powder Provides curry flavor; can substitute with red curry paste
  • 1 can (400ml) Coconut Milk Brings creaminess; can replace with another non-dairy milk
  • 1 cup Peas and Corn Frozen or canned; can substitute with mixed vegetables
  • 1 pinch Salt Enhances flavor; adjust to taste
Pastry
  • 4 sheets Puff Pastry Ensure it is vegan if making a vegan version
  • 1 Egg Beaten, optional for egg wash; replace with plant-based milk for a vegan version

Equipment

  • Medium saucepan
  • Rolling Pin
  • Pie Tins
  • sharp knife
  • cutting board

Method
 

Preparation
  1. Wash, peel, and cube the large potato, sweet potato, and carrot into 1cm pieces.
  2. In a medium saucepan, heat coconut oil and sauté the onion until translucent.
  3. Mix in garlic and chopped vegetables, cook until slightly softened.
  4. Add curry powder and stir to coat, then pour in the coconut milk and mix well.
  5. Reduce heat and let the filling simmer for about 20 minutes, stirring occasionally.
  6. Once thickened, remove from heat and let it cool completely.
  7. Defrost puff pastry and preheat your oven to 180°C (350°F).
  8. Roll out the pastry and cut circles for the pie bases and lids.
  9. Grease pie tins and place pastry bases, fill with cooled vegetable filling, and cover with lids.
  10. Brush tops with egg wash, cut slits for steam, and bake for 20-30 minutes until golden.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

These pies are perfect for meal prep and can be frozen for later use.

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