- Root Vegetables (such as carrots, parsnips, turnips, and potatoes) - (healthy, nutritious)
- Onions (finely chopped) - (tasty, savory)
- Garlic Cloves (minced) - (pungent, aromatic)
- Vegetable Stock - (rich, flavorful)
- Coconut Milk or Cream - (creamy, smooth texture)
- Salt and Pepper - (seasoning, flavor enhancer)
- Thyme or Other Herbs (for aroma and taste) - (herb, aromatic)
- All-Purpose Flour - (thickening agent)
- Cold Butter for Crust - (flaky crust, pastry making)
- Pie Crust Dough - (ready-to-use or homemade, flaky texture)
Steps
### Curry Root Vegetable Pot Pie Recipe
#### Introduction to the Recipe
A warm and comforting curry root vegetable pot pie is perfect for those cold winter evenings or cozy family gatherings. This dish combines the rich flavors of a creamy, aromatic curry with an array of root vegetables that are naturally sweet and flavorful.
#### Ingredients (for 8 servings)
- 4 large carrots, peeled and diced
- 3 medium potatoes, peeled and cubed
- 2 parsnips, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 tablespoon butter
- 3 tablespoons ice water
#### Kitchen Tools
- Large pot
- Pastry cutter or fork
- Baking sheet
### Step-by-Step Instructions for Making Curry Root Vegetable Pot Pie
#### Step 1: Prepare the Vegetables
1. **Wash and prepare your root vegetables**: Peel and dice carrots, potatoes, and parsnips into bite-sized pieces.
2. **Chop the onion**: Dice an onion finely.
#### Step 2: Cook the Base
1. **Sauté the onions and garlic**: In a large pot, melt butter over medium heat. Add chopped onions and minced garlic, sautéing until tender (about 5 minutes).
2. **Add spices**: Stir in curry powder, cumin, and turmeric, cooking for another minute to release their aromas.
3. **Cook the vegetables**: Add diced carrots, potatoes, and parsnips. Cook for about 5 minutes.
#### Step 3: Make the Curry Mixture
1. **Pour in liquids**: Stir in vegetable broth and coconut milk. Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are tender (about 20-25 minutes).
2. **Season with salt and pepper** as needed.
#### Step 4: Prepare the Pie Crust
1. **Mix flour and butter**: In a mixing bowl, combine 1 cup of all-purpose flour and 1 tablespoon of butter.
2. **Cut in the butter**: Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
3. **Add ice water**: Gradually add 3 tablespoons of ice water while mixing with your fingers or a fork, just enough to bind the mixture together.
#### Step 5: Assembly and Baking
1. **Form the crust**: Press the dough evenly over the prepared pie dish, ensuring it is pressed into all corners.
2. **Fill the crust**: Pour the cooked vegetable curry filling into the crust.
3. **Top with remaining crust**: Place the second piece of pastry on top, sealing the edges to prevent leakage.
#### Step 6: Bake and Serve
1. **Preheat the oven**: Set your oven to 375°F (190°C).
2. **Bake the pot pie**: Place the pot pie on a baking sheet to catch any drips. Bake for about 45-50 minutes, or until the crust is golden brown.
3. **Cool and serve**: Remove from the oven and let it cool slightly before serving.
### Conclusion
Enjoy your delicious curry root vegetable pot pie! This dish not only warms you up on a chilly evening but also provides a delightful mix of flavors that will keep everyone coming back for seconds. Use this recipe to impress family and friends or simply treat yourself to a comforting meal at home.