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Vegetable korma pies recipe

35 ratings

This wonderful winter pie is full to the brim with delicious Indian flavours. Gorgeous, golden puff pastry sits atop tons of winter veg beautifully spiced with ginger, madras curry powder and creamy coconut milk. See method

Serves 4
15 mins to prepare and 40 mins to cook
588 calories / serving
Freezable

Ingredients

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2.5cm piece ginger, grated
2 tbsp madras curry powder
2 tomatoes, finely chopped
2 carrots, peeled and diced
250g butternut squash, peeled and cubed
1 vegetable stock cube, made up to 300ml
250ml light coconut milk
250g broccoli and cauliflower, cut into small florets
40g toasted flaked almonds
handful fresh coriander, roughly chopped
320g pack ready rolled puff pastry
1 egg, beaten

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2450kj
588kcal 29%
Fat
39g 56%
Saturates
17g 86%
Sugars
15g 17%
Salt
1.9g 32%

of the reference intake
Carbohydrate 48.4g Protein 13.3g Fibre 7.9g

Method

Heat the oil over a medium heat. When hot, add the onion, garlic and ginger and sauté for 3-4 mins or until the onion is browned. Add the curry powder and sauté for 1 min before adding the tomatoes.
Cook until the tomatoes soften, then add the carrots, butternut squash and vegetable stock. Simmer for 10 mins before adding the coconut milk, broccoli and cauliflower. Cook for a further 5-10 mins, to reduce the sauce a little, then remove from heat. Season and stir through the coriander.
Preheat oven to gas 6, 200°C, fan 180°C. Divide the mixture between 4 individual pie dishes, sprinkle flaked almonds over each one and leave to cool slightly.
Top each pie with a puff pastry lid, making sure to cut them a little bigger than the pie dish. Trim the excess and press the pastry to the sides of the pie dish to secure.
Brush with beaten egg and cook for 10-12 mins or until pastry is golden brown. Serve immediately.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Stews, pies and one-pot recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.