Description
Experience a comforting delight with this Irresistible Curried Veggie Lattice Pot Pie, featuring a flaky crust and a vibrant medley of vegetables in a rich curry sauce.
Ingredients
Scale
- 2 (9-inch) frozen pie crusts
- 2 cups mixed vegetables (carrots, peas, corn, and potatoes)
- 1 cup full-fat coconut milk
- 2 tablespoons curry powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare your baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add oil and sauté chopped onions and minced garlic for about three minutes until translucent.
- Mix in the mixed vegetables and curry powder; cook for five minutes until slightly softened.
- Pour in coconut milk and vegetable broth; simmer on low heat for ten minutes until flavors meld.
- Place one pie crust in the baking dish. Pour the vegetable filling into the crust.
- Cover with the second pie crust, crimping edges to seal well.
- Bake for 30-35 minutes or until golden brown. Let cool before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice (155g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg