Vegetable Curry Pie

Having a pouch of curry powder in the house is resulting in a lot of curry based dishes. Another thing that greatly influenced my recent creation was an abundance of fresh vegetables in the house. I had some frozen pie crusts (quiche style) in the freezer, and I decided to go from there.

Please note that this recipe made 2 full pies. One was eaten and the other was frozen.

Vegetable Curry Pie
2 frozen pie crusts
3-4 golden potatoes
1 head cauliflower
1 sweet onion
3 garlic cloves
3-4 carrots
1 cup frozen peas
curry powder, to taste (I think I used about 1 tsp, I didn't measure it though)
1 tsp olive oil
5 bottles of coconut water
Cumin seed infused cheese (a light cheese, like gouda, but un-identified other than 'Cheese with Cumin')

In a large saucepan, bring the coconut water to a simmer. One at a time, giving each time to soften in the water, add the diced potatoes, chopped carrots, and chopped cauliflower. In another saucepan, brown the onion and garlic in the olive oil. Once they are browned, add the onions and garlic to the potato/cauliflower/carrot mix. Add the peas and the curry powder and allow to cook for about 10-15 minutes until nice and thick. While the vegetables are thickening, bake the pie crusts as suggested on the packaging (I did mine for 15 minutes) and then fill the pans with the vegetable mixture, top with shredded cheese and bake for 10-15 minutes, until the cheese is golden brown. Slice and serve!


Vegetable Curry Pie ~388 calories per serving, makes 8 servings in total, 4 servings in each pie.