How to Cook Curry Root Vegetable Pot Pie in 5 Minutes

Updated
2 min read

Curry root vegetable pot pie –Today, I want to share an incredible recipe that’s perfect for cozy nights at home. This Curry Root Vegetable Pot Pie is not just a feast for the eyes but also a delightful blend of flavors that will warm your heart. Let’s dive into this exquisite dish that’s both hearty and comforting!

Curry Root Vegetable Pot Pie

Let’s start by taking a look at this beautiful dish.

Curry Root Vegetable Pot Pie

This pot pie is filled with a delicious medley of root vegetables, all wrapped up in a flaky crust. Here’s what you’ll need to create this delightful dish:

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 parsnips, diced
  • 1 potato, diced
  • 1 cup butternut squash, diced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)
  • 1 pre-made pie crust or puff pastry
  • Fresh parsley for garnishing (optional)

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
  2. Add the carrots, parsnips, potato, and butternut squash to the pan. Cook for about 5-7 minutes until slightly softened.
  3. Stir in the curry powder and ground cumin, allowing the spices to coat the vegetables for an additional minute.
  4. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer, allowing it to cook for about 10-15 minutes until the vegetables are fork-tender.
  5. Add salt and pepper to taste, then stir in the cornstarch mixture to thicken the filling. Cook for another few minutes until the filling has thickened to your desired consistency.
  6. Preheat your oven to 375°F (190°C). Roll out your pre-made pie crust in a pie dish or use puff pastry. Pour the vegetable filling into the crust.
  7. Cover the filling with another layer of pie crust or puff pastry. Seal the edges by crimping and make a few slits on top for steam to escape.
  8. Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden and flaky.
  9. Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.

This Curry Root Vegetable Pot Pie is sure to become a staple in your recipe collection. It’s packed with nutrients from the vegetables and brings an inviting aroma to your kitchen. Enjoy every bite!