Mixed vegetable curry pie is a tasty treat for those day when you want to stay away from meat. It is filling and nutritious and makes for a full meal. A fresh green salad makes for a healthy side dish.
Ingredients
- 2 medium sized potatoes (cleaned and chopped into mini cubes)
- ½  cup frozen or fresh peas
- 5 baby carrots, peeled and cut into cubes
- 1 cup canned baked beans
- 50g margarine
- 1 green chilli, cut lengthwise
- 1 teaspoon mixed hot curry powder or masala
- ½  teaspoon chilli powder
- ¼ teaspoon mixed cumin and coriander powder
- 2ml turmeric powder
- ½ onion, grated
- 1 sprig spring onion, cut finely
- 3-5 leaves mint, finely chopped
- 1 sprig thyme
- 1 sprig curry leaf
- ¼ low acid or jam tomato, grated
- Salt to taste
- 3 tablespoon oil
- 1 teaspoon mixed ginger and garlic paste
- ¼ cup milk
Method
- Simmer onions, spring onions, mint, chillies, thyme, curry leaf and oil in a pan until golden brown.
- Stir in the masala, chilli powder, turmeric, cumin and coriander powder and the ginger and garlic paste.
- Simmer the ingredients for about three seconds.
- Combine the grated tomato, potato, and carrot into the pot. This is now a basic vegetable curry.
- Allow the mixture to simmer. If the curry tends to stick to the bottom of the pot a little water can be added.
- Cook the curry until the potato and carrots are soft.
- Stir in the canned beans and butter. Allow the curry to simmer.
- Remove the curry from the stove and allow it to cool.
- Roll the pastry a little, as over handling and rolling can prevent the pastry from rising.
- Cut the pastry into large rectangle shapes and fold each shape into half. This would create a centre line.
- Place a tablespoon full of curry onto one half of each pastry and roll the other half over.
- Seal the ends of the pie with a fork.
- Smear a little milk on the surface of each pastry.
- Bake on a 180 degrees for 30 minutes or until the golden brown in colour.
