Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Curried Pot Pies
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 620 mg
Coconut butter is a versatile cooking fat that both holds up in sautes and adds an incredible depth of flavor to the base of this dish. Chopped Basket Ingredient: coconut butter
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 5 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 620 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F with a rack set on the middle shelf.
- Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat. It might brown a little, but that's okay. Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes. If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 10 minutes.
- Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt.
- Zest and juice 1 lime. Gently stir in the lime zest and juice, the tofu and zucchini to the curry. Season with salt if needed.
- Evenly divide the curry into six 8-ounce ovenproof ramekins. Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin. Place the ramekins on a baking sheet and place in the oven. Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes. Let the curry sit for 5 minutes at room temperature before serving.
- Cut the remaining lime into wedges and serve alongside the curry pot pies.
Looking for Something Else?
Related Pages
- Mini Chicken and Broccoli Pot Pies Recipe
- Beef Pot Pies Recipe
- Mini Whole-Wheat Chicken Pot Pies Recipe
- You and Me Chicken Pot Pies Recipe
- Corn and Crab Chowder Pot Pies Recipe
- Greek Diner Meat and Spinach Pot Pies Recipe
- Chocolate Raspberry Pot Pies Recipe
- Grands! Mini Chicken Pot Pies Recipe
- Chicken Pot Pies Recipe