Curried Vegetable Pot Pie
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 780
- Total Fat
- 43 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 45 milligrams
- Sodium
- 578 milligrams
- Carbohydrates
- 85 grams
- Dietary Fiber
- 14 grams
- Sugar
- 8 grams
- Protein
- 20 grams
- Total: 40 min
- Active: 20 min
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.