Recipe Index

Ingredients

• 1.4lb potato (, cut into 4/5" pieces)
• 3 tbsp vegetable oil
• 1.5 tsp black mustard seeds ((Note 1))
• 1 tsp cumin seeds ((Note 2))
• 1 tsp fennel seeds ((Note 2))
• 15 curry leaves (, fresh (Note 3))
• 1 tbsp garlic (, finely grated)
• 1 tbsp ginger (, finely grated)
• 1 onion (, finely chopped (brown, white, yellow))
• 1/2 tsp turmeric powder
• 2 tsp curry powder ((Note 4))
• 1/2 tsp chilli powder (, adjust spiciness to taste ((pure ground, not US Chili Spice Mi, sub cayenne))
• 1 tbsp tomato paste
• 1 tomato * (, chopped into 1/2" pieces)
• 1 zucchini * (, chopped into ½ in / 1/2" pieces)
• 1 carrot * (, chopped into ½ in / 1/2" pieces)
• 1/2 cauliflower * ((small), cut/broken into small florets (~ 3 cups))
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cups water
• 1 cup frozen green peas *
• 2 sheets puff pastry ((Note 5))
• 1 egg (, lightly whisked)
• Plain yogurt
• Coriander/cilantro leaves (, option (decorative only, pictured))

Method

1. Boil the potato pieces for 12 to 15 minutes until completely soft, drain them and mash them without any additions.
2. Heat the vegetable oil in a large pot and let the black mustard seeds, cumin seeds and fennel seeds sizzle for about 15 seconds, watching for popping.
3. Stir the curry leaves through for 15 seconds, then add the grated garlic, ginger and chopped onion and cook them for 4 to 5 minutes until the onion gilds.
4. Add the tomato paste and chopped tomato for 30 seconds, then the curry powder, turmeric and chilli powder for another 30 seconds.
5. Coat the zucchini, carrot and cauliflower in that spice paste, pour in the water with the salt and black pepper, cover the pot and simmer gently for 15 minutes.
6. Uncover the vegetables for 5 minutes to reduce the liquid, take the pot off the heat and mix in the peas and mashed potato.
7. Rest the filling with its lid on for at least 30 minutes so it firms up enough to hold inside pastry.
8. Heat the oven to 350°F, line a greased pie dish with one puff pastry sheet, mound the cooled filling inside and fold in the corners of the base sheet.
9. Lay the second sheet over the top turned at right angles to the first, tuck its overhang underneath, brush the pie with the beaten egg and cut a small cross in the centre.
10. Bake the pie for 50 to 60 minutes until the pastry is deep golden and flaky, stand it for 5 minutes, and serve slices with plain yogurt and coriander leaves.

Prep: 15 min · Cook: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data