Quick and Easy

Vegetarian peanut and parsnip curry pot pie

A comfort food classic gets a vegetarian twist in this pot pie recipe. Peanut and parsnip curry is encased in puff pastry and baked until perfectly golden and crispy for a warming family meal
Peanut curry parsnip pot pie
6
30M
25M
55M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

Method

1.Preheat oven to 210°C. Simmer or steam the parsnips and carrots until half cooked, add the kumara and cook until all are just tender.
2.While the vegetables are cooking, heat the oil in a frying pan, and cook the mushrooms, leek and garlic until tender. Stir in the flour, curry powder and thyme, then gradually add the stock, mixing well.
3.When the mixture is simmering, add the chopped tomatoes and peanut butter and mix. Season.
4.Stir in the drained vegetables and simmer until tender and thickened. Spoon vegetable mixture into a casserole dish.
5.Cut pastry into long strips and lattice over the top. Brush with beaten egg, if using, and bake for 20-25 minutes, until golden and crisp. Scatter with chopped parsley before serving, if desired.
  • Try the filling in pasties or filo parcels as a savoury meat-free pie or samosa. – The mixture can be divided between individual ramekins to create single serves. You can either top with a circle of pastry or lattice with pastry strips. PER SERVE Energy 380kcal, 1592kj • Protein 10.7g • Total Fat 17.8g • Saturated Fat 6g • Carbohydrate 38g • Fibre 11g • Sodium 461mg
Note

Related stories