Description
Indulge in the warmth of this delightful Curried Veggie Lattice Pot Pie, brimming with vibrant vegetables and aromatic spices enveloped in a flaky, golden crust.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn, and potatoes)
- 2 tbsp curry powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk (full-fat for creaminess)
- 1 cup low-sodium vegetable broth
- 2 sheets puff pastry (store-bought)
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion until translucent (about 3 minutes). Add the minced garlic and sauté for another minute until fragrant.
- Stir in the mixed vegetables along with curry powder and vegetable broth. Simmer for about 10 minutes until the veggies are tender.
- Pour in the coconut milk and stir to combine. Allow it to bubble gently for about 5 minutes.
- Roll out one puff pastry sheet on a lightly floured surface. Cut strips from the second sheet to create a lattice top.
- Pour the cooled veggie filling into your prepared baking dish and arrange the pastry strips in a crisscross pattern over the top.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg