Vadouvan Vegetable Pie
Prep Time
N/A
Cook Time
N/A
Total Time
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Servings
N/A
Difficulty
Moderate
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About this Recipe
This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning pie. The recipe balances the subtle, hearty flavor of the toasted curry with the earthy goodness of cauliflower and butternut squash. If you don't have Vadouvan paste, then this versatile recipe can easily feature other flavor combinations. Missing one of the vegetables used in this pie? Use whatever you have on hand!
Instructions
1
Preheat the oven to 400 degrees F.
2
Warm the oil in a large skillet over medium heat. Add the onion and sauté until soft and fragrant, about 5 minutes. Add the Vadouvan paste and stir to combine.
3
Add the cauliflower and allow it to brown slightly, cooking about 3 minutes. Add the remaining vegetables and vegetable broth. Increase the heat, bringing the mixture to a boil. Reduce heat to simmer and cook until the vegetables and warm all the way through and the broth slightly reduced. Sprinkle on the potato starch and stir until combined. Remove from heat.
4
Line a 9" pie pan with bottom crust and transfer the vegetable mixture on top. Cover with the top crust and pinch the edges closed.
5
Bake at 45 minutes, until the crust is browned and the filling is bubbling and piping hot! Allow the pie to rest 5 minutes before serving.
Chef's Notes
Flavor Alternatives
Try it with Kashmiri Curry, A Taste of Portugal, Caribbean Curry or Khmeli Suneli.
Ingredients
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