Curried Veggie Lattice Pot Pie Recipe Juicy
Savor the delicious comfort of this Curried Veggie Lattice Pot Pie, packed with vibrant vegetables and infused with aromatic spices. The flaky lattice crust envelops a rich coconut curry filling that is both hearty and satisfying. Perfect for cozy dinners or special occasions, this dish brings warmth to your table and delightful flavors to every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 medium Yukon Gold potato, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 2 tsp curry powder
- 1 sheet puff pastry, thawed
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, add olive oil. Sauté onions and garlic until fragrant, then add potatoes and mixed veggies. Cook until tender.
- Stir in coconut milk and curry powder; simmer for about five minutes until slightly thickened. Season with salt and pepper.
- Pour the veggie mixture into the baking dish. Roll out puff pastry over the top and cut slits in a lattice pattern; seal edges with a fork.
- Bake for 25-30 minutes or until golden brown and bubbly. Allow cooling slightly before slicing.
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg