Name: Curried Vegetable Pot Pie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 small onion, quartered; 1 2-inch piece of ginger, peeled; 2 cloves garlic; 1/2 to 1 serrano pepper, stemmed; 3 tablespoons unsalted butter; 1 10-ounce box frozen chopped spinach, thawed and squeezed dry; 1 pound Yukon Gold potatoes, cut into ¾-inch pieces; 1 15-ounce can chickpeas, liquid drained and reserved; 2 teaspoons madras curry powder; Kosher salt and freshly ground pepper; 1/3 cup heavy cream; 1 sheet frozen puff pastry, thawed; Chutney and plain yogurt, for serving

Directions

Preheat the oven to 450 degrees F. Combine the onion, ginger, garlic and serrano in a food processor; pulse until very finely chopped. Heat the butter in a medium ovenproof skillet over medium-high heat and cook until the foam subsides (it might brown a little). Add the onion mixture and cook, stirring, until softened, 2 to 3 minutes. Stir in the spinach and cook until dry, 1 more minute. Stir in the potatoes, chickpeas, curry powder and a pinch each of salt and pepper. Add the chickpea liquid and 1/2 cup water. Simmer until the potatoes soften and the liquid reduces slightly, 4 to 5 minutes. Stir in the heavy cream. Remove from the heat.
Unfold the puff pastry and press any seams or cracks together. Carefully lay the pastry over the skillet, tucking the corners and edges into the skillet. Cut 3 small slits in the center to allow steam to escape.
Bake until the pastry is deep golden brown and cooked through, 18 to 20 minutes. Serve the pot pie with chutney and yogurt.

Photograph by Andrew Purcell

Curried Vegetable Pot Pie

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