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
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).