Curried Vegetable Pot Pie
Serving Size:
20 mins
Total Time:
1 hr 10 mins
Lighter version of pot pie.
Curried Vegetable Pot Pie
Nutritional Information
Curried Vegetable Pot Pie
Serving Size
Amount Per Serving
Total Fat24 g
Total Carbs70 g
Saturated Fat7 g
Dietary Fiber11 g
Added SugarsN/A
Protein13 g
Sodium630 mg
Main Ingredients:
1 qt Vegetable Stock (homemade)
2 cup Cannellini Beans, Drained, Rinsed
1 tbsp Ginger Root, Fresh, Minced
1 tbsp Minced Garlic Cloves, Fresh
2 tbsp Curry Powder
8 oz Diced Onions, Fresh
6 oz Diced Carrots, Fresh
6 oz Celery, Fresh, Diced
1 lb, 8 oz Butternut Squash, Fresh, 1” Diced
1 lb Red Bliss Potatoes, Fresh
1/2 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1 tbsp Oil, Olive Canola Blend
12 oz Puff Pastry Dough Sheet
1/4 cup Cilantro, Fresh, chopped
1. Make your favorite no salt added vegetable stock. Add cannellini beans and puree in blender to thicken until smooth. Set aside. Heat olive oil in a pan and sauté ginger and garlic. Add curry powder and onions and cook until onions are translucent.
2. Add the carrots, celery, butternut squash and potatoes (washed, unpeeled and diced); toss and sauté for a minute or two. Transfer vegetables into a casserole dish; add the thickened vegetable broth and place in a 325F degree oven until bubbly and vegetables are tender, about 30 minutes.
3. Defrost frozen puff pastry in the refrigerator (at least 2 hours to overnight). Place puff pastry on a floured worked surface and cut into 3-1/2 to 4” circles. Place on a parchment paper lined pan; return to refrigerator or freezer to chill. Preheat oven for 400F degrees and bake until golden brown and crispy, 15-20 minutes. Rotate pan half way for even cooking. Just prior to serving, add chopped cilantro to stew and stir to combine; place cooked pastry on top and serve.
Tips & Notes
Mix and match a variety of root vegetables into this dish.
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