Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Heliamphora, 03/16/09
Potato-Top Curry PieIngredients (use vegan versions): 1 sheet vegan puff pastry
1/4 cup brown or green lentils
1/4 cup brown rice
2 large mashing potatoes
rice/soy milk
vegan margarine
1 onion
2-3 tablespoons Indian curry paste
400g can chopped tomatoes
1 teaspoon chili paste (optional)
2 small zucchini, carrots or other veggies
Directions:Cut the pastry into the shape of your pie dish and gently press it in. Line with baking paper and fill with dry beans/rice. Bake for 12-15 minutes, remove the paper and weights, then bake another minute or two. (If the base puffs up too much, just press it back down.)
Cook the lentils and rice together, then salt to taste and drain. Peel the potatoes and boil in plenty of salted water, then drain and mash until smooth and creamy with some margarine and milk.
Dice the onion and fry until golden and soft. Stir in the curry paste and warm until fragrant, then pour in the tomatoes. Add chili paste if desired. Reduce heat. Dice the zucchini and simmer them in the sauce until tender.
Stir together the lentils, rice and sauce. Fill your pie to within a centimetre of the rim. Top with mashed potatoes and bake until reheated and golden-brown. Allow to cool, slice and serve.
Source of recipe: My own invention.
Makes: 4-6 servings, Preparation time: 15 minutes, Cooking time: 60 minutes
