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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This spicy vegetable pie is topped with mashed potatoes instead of short crust pastry to keep it low in calories and fat. you can adapt it to your liking and use any vegetables that are available or you like. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 garlic cloves, chopped |
1 green chili pepper, deseeded and finely chopped |
1 teaspoon garam masala |
1 teaspoon turmeric |
1 teaspoon ground cumin |
2 carrots, cubed |
1 potatoes or 1 parsnip, cubed |
225 cauliflower or 225 broccoli florets |
1 courgette, cubed |
75 g peas |
50 g sweet corn |
25 g plain flour |
25 g butter |
4 tablespoons greek yogurt |
handful fresh coriander |
8 potatoes, mashed or 8 shortcrust pastry, for topping |
1 teaspoon paprika for mash potato |
Directions:
1. Heat oven to 200c/gas 6.
2. heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
3. Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
4. Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
5. Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.
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