Vegetable and Tofu Coconut Curry Pot Pie

I love all things curry. Now when you combine my favorite thai inspired dish with good old American comfort food…well life just get’s a whole lot better. This vegetable coconut curry pot pie is the perfect mashup of those two cuisines. To make it even more unique, I’m using puff pastry instead of traditional pie dough (a little play on the curry puffs you get as appetizers at events). This dish is warm, hearty and most of all, a super quick and easy dinner to throw together.

You can make this recipe as one giant pie, or separate them out into individual ramekins (this recipe will yield you about 8).

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Vegetable and Tofu Coconut Curry Pot Pie

This vegetable coconut curry pot pie is the perfect mashup of those two cuisines.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main Course

Cuisine: American, Indian

Keyword: Curry, Pot Pie, Tofu, Vegetable

Servings: 8

Ingredients

• 1 White or Sweet Onion finely chopped
• 2 Clove Garlic minced
• 2 tbsp Curry Powder
• 1 tsp Red or Green Curry Paste whichever you prefer
• 2 Carrots peeled and chopped
• 4 Small Red Potatoes peeled and chopped
• 1½ cups Vegetable Stock
• 1 package Tofu cubed fried or fry your own in a pan
• 3/4 cup Coconut Milk
• ½ cup Baby Peas fresh or frozen
• 1 package Puff Pastry 14 ounces
• 1 large Egg lightly beaten and mixed with 1 tablespoon water
• Salt and Pepper
• Olive Oil

Instructions

• Preheat your oven to 425 degrees.
• In a deep, heavy-bottom pot (like a Le Cruset), heat a few tablespoons of olive oil up over medium heat. Add your onions and cook for 3 minutes then add your garlic, curry powder and curry paste. Cook until onion is soft.
• Add the potatoes and carrots into your pot and sauté them for about 10 minutes (or until they start to soften up). Add ½ cup of the vegetable stock, salt/pepper and bring the mixture to a boil.
• Once boiling, add the coconut milk and fried tofu. Bring back up to a simmer and cook until the mixture is thick (about 5 minutes). Remove mixture from heat, stir in the frozen peas.
• Once the mixture is cooled a little bit, divide mixture into greased ramekins (or one large pie dish) and top with the puff pastry. If you’re using ramekins, I suggest lining them up on a baking sheet.
• Brush the tops of the pastry with the egg/water mixture, then cut a small slit in the center of the pastry to let steam escape while the dish bakes.
• Bake in the oven for 15 minutes (or until the puff pastry is puffed and golden).

Love always,
Erica