Curried Vegetable Pot Pie
Servings:
6
Serving Size:
PrepTime:
20 mins
Total Time:
1 hr 10 mins
Lighter version of pot pie.
Curried Vegetable Pot Pie
RECIPE CATEGORIES
Nutritional Information
Curried Vegetable Pot Pie
Serving Size
Amount Per Serving
Calories540
 
Total Fat24 g
Total Carbs70 g
Saturated Fat7 g
Dietary Fiber11 g
CholesterolN/A
Added SugarsN/A
Protein13 g
Sodium630 mg
PotassiumN/A
 
Main Ingredients:
Courses:
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
Preparation
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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