H e l e n a Wa te r s
VEGETABLE
CURRY PIE Diff iculty: đ&#x;ĽŁđ&#x;ĽŁđ&#x;ĽŁâ€ƒâ€ƒTime: đ&#x;•‘đ&#x;•‘đ&#x;•‘  VG, V*
INGREDIENTS
▥  1 clove garlic, crushed ▥  1 tsp finely grated ginger ▥  1 onion, finely diced ▥  1/2 sweet potato, peeled and cubed
▥  1/2 pumpkin,
peeled and cubed
▥  2 potatoes,
METHOD
1  Heat oil in large pot and fry garlic, ginger, and onion
2  Add all vegetables,
diced, as well as korma paste and coconut milk. Simmer covered for 40 min
washed and cubed
▥  2 carrots,
3  Preheat the oven to 180°C 4  Line a pie dish with
pastry, fill with cooked veg mix, and cover with pastry. Cut vents in pastry
5  Bake for 20-30 min Note: Make your own korma paste with the recipe found in The Basics on pg. 55
peeled and sliced
▥  1 eggplant, cubed ▥  400g tin diced tomatoes ▥  1/3 cup korma paste ▥  400g can coconut milk ▥  3-4 sheets puff pastry
*For the vegan option, be sure to use vegan friendly puff pastry
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