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Thai Curry Pie

Recipe courtesy of Emily Bollinger. Photo courtesy of Emily H.
  Prep Time: 15mins
  Cook Time: 1hr
  Serves: 4

Ingredients

  • 2 sheets vegan puff pastry
  • 1tbsp coconut oil
  • 1 brown onion, finely diced
  • 3cm piece ginger, grated
  • 2 cloves garlic, crushed
  • 2 tbsp green curry paste
  • 1 carrot, diced
  • 1 large potato, diced
  • 1 medium sweet potato, diced
  • 2 kaffir lime leaves finely shredded
  • 1 can coconut cream
  • ½ head cauliflower
  • 1 cup green beans
  • 1 cup frozen peas
  • ½ bunch fresh coriander, roughly chopped
  • Juice of ½ lime
  • Salt, pepper and sugar
  • Sesame seeds
  • Plant milk of choice

Directions

Step 1

Preheat oven to 200°C. Remove puff pastry from the freezer and allow to thaw while preparing the rest of the dish.

Step 2

Heat coconut oil in a large saucepan over medium heat, add onion, ginger and garlic and fry for two mins.

Step 3

Add green curry paste and cook for one minute.

Step 4

Add carrot, potato, sweet potato, kaffir lime and coconut cream and reduce heat to low stirring frequently for 15 mins.

Step 5

Roughly chop cauliflower and add into the pot cooking for a further 10 mins.

Step 6

Chop the beans into 2 cm pieces and add to the mix along with the peas, coriander and lime juice and cook for another 10 mins.

Step 7

Taste for seasoning and add salt, pepper and sugar to taste.

Step 8

Take the mixture off the heat and allow to cool slightly.

Step 9

Get four large ramekins or bake proof bowls (approx.. 12 cm) and cut out pastry lids approximately 1 cm larger than bowls so it overhangs the edge slightly.

Step 10

Divide mix among the dishes and place pastry over gently pushing onto edge of dish.

Step 11

Brush with plant based milk and sprinkle with sesame seeds.

Step 12

Cook in oven until pastry is puffed and golden brown, approximately 10 mins. Serve whilst hot.

Ingredients

  • 2 sheets vegan puff pastry
  • 1tbsp coconut oil
  • 1 brown onion, finely diced
  • 3cm piece ginger, grated
  • 2 cloves garlic, crushed
  • 2 tbsp green curry paste
  • 1 carrot, diced
  • 1 large potato, diced
  • 1 medium sweet potato, diced
  • 2 kaffir lime leaves finely shredded
  • 1 can coconut cream
  • ½ head cauliflower
  • 1 cup green beans
  • 1 cup frozen peas
  • ½ bunch fresh coriander, roughly chopped
  • Juice of ½ lime
  • Salt, pepper and sugar
  • Sesame seeds
  • Plant milk of choice

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