Curry Pot Pie

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Ingredients

Cookware

  • 12" Cast iron skillet

Vegetables

  • 2 Carrot, chopped
  • 3 Celery, chopped
  • 1 Red bell pepper, chopped
  • [1 onion, chopped]

Spices

  • 1 Jalapeño, diced (keep seeds for spicier)
  • 1 1" knob Ginger, minced
  • 1-2 tbsp Curry powder
  • 1.5 tsp Chili powder
  • .5 tsp Cardamom (optional)
  • [3 clove garlic]

Vegetables 2

  • 0.5 cup Frozen Pea
  • 1.25 lb Potato, sweet potato or butternut squash, in .5" cubes
  • 13.5oz Can lentil

Liquids

  • 13.5oz can Coconut milk
  • 1.5 tsp Salt
  • 1 cup low-sodium Vegetable broth or water (optional, depends on soupiness)

Crust

  • 1 Frozen Pie Crust, Puff Pastry, or Biscuit (check if it is vegan if desired)
    • Note: Most will come with 2 crusts, but you will only need 1

For serving

  • 1 lime, cut into wedges
  • Sriracha or other hot sauce if desired

Instructions

  1. Heat skillet over medium-high heat
  2. Pre-heat oven to 400F (or check your frozen crust instructions)
  3. Heat 2 tbsp vegan butter, garlic oil, vegetable oil, or butter
  4. Add vegetables, preferable in batches, and cook until soft, 8-10 minutes.
  5. Add spices, and cook until fragrant, about 2 minutes. You may need to add a little extra oil.
  6. Stir in remaining vegetables and coat with spices
  7. Add liquids, starting with the coconut milk/salt, and add broth or water if it is too thin
  8. Boil and cook for 10 minutes
  9. Roll out pie crust/pastry and lay on top of the skillet
  10. Bake according to crust instructions (probably 20 minutes)
  11. Remove from oven, allow to cool for a few minutes, slice and serve with sides