Description
Coconut curry and pumpkin make this pot pie recipe extra comforting and delicious.
Ingredients
Units
Scale
- 2 tablespoons butter
- 2 shallots, diced
- 1 medium Russet or sweet potato, peeled and diced
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 can chickpeas
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 2 tablespoons tomato paste
- 1 can coconut milk
- 1 cup pumpkin puree
- 2 sheets puff pastry
Instructions
- Preheat oven to 375 degrees.
- In large skillet, melt butter.
- Add shallots, potatoes, carrots, and celery.
- Cook about 10 minutes, until vegetables are beginning to soften.
- Add garlic, peas, and chickpeas and cook another 2 minutes.
- Add curry powder, turmeric, coriander, and tomato paste, and mix to combine.
- Add coconut milk and pumpkin puree and mix to combine.
- Bring to a simmer and let cook 10 minutes, until sauce is thickened.
- Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
- Pour chickpea mixture into pie dish.
- Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch close.
- Bake in preheated oven for 45 minutes, until puff pastry is golden and mixture is bubbling.
- Serve and enjoy!
- Category: Main