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Green curry veggie pot pie
Pan baked chicken, Japanese eggplant and long beans
1 tablespoon (15 milliliters) olive oil
1/2 onion, chopped
3 tablespoons (45 milliliters) green curry paste
1 can (400 milliliters) coconut milk
1/2 cup (120 milliliters) carrots, cubed
1 head of broccoli, trimmed and cut into florets, stalk cut into cubes
1/2 cup (120 milliliters) green beans, trimmed and cut into halves
1/2 cup (120 milliliters) button mushrooms, cleaned and cut into quarters
1/2 cup (120 milliliters) fennel, chopped
1/3 cup (80 milliliters) peas
1 1/2 cups (360 milliliters) vegetable stock
2 tablespoons (30 milliliters) cornstarch
2 tablespoons (30 milliliters) water
1 sheet puff pastry, thawed
1 egg, for egg wash
1 teaspoon (5 milliliters) water, for egg wash
Preheat oven to 425F (220C).
Pour oil into a large pan and heat. Add onions and sauté until translucent.
Stir in green curry paste to combine. Pour in coconut milk.
Add carrots, broccoli, green beans, mushrooms and fennel to pan.
Pour in veggie stock.
Put cornstarch in a little bowl, add water, and whisk to combine. Add to pan.
Mix in peas.
Bring to a boil and cook for five to ten minutes.
Remove from heat.
Pour veggie mixture into greased baking dish.
Lightly flour a clean work surface. Roll out puff pastry into large circle to fit the baking dish.
Fit dough over baking dish. Crimp edges. Trim edges. Pierce dough with a knife.
Crack the egg into a small bowl. Add water. Whisk well.
Brush pastry with egg wash.
Bake for 25-30 minutes until pastry is golden.
Let cool before serving.
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