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.


  • 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


  1. Simmer onions, spring onions, mint, chillies, thyme, curry leaf and oil in a pan until golden brown.
  2. Stir in the masala, chilli powder, turmeric, cumin and coriander powder and the ginger and garlic paste.
  3. Simmer the ingredients for about three seconds.
  4. Combine the grated tomato, potato, and carrot into the pot. This is now a basic vegetable curry.
  5. Allow the mixture to simmer. If the curry tends to stick to the bottom of the pot a little water can be added.
  6. Cook the curry until the potato and carrots are soft.
  7. Stir in the canned beans and butter. Allow the curry to simmer.
  8. Remove the curry from the stove and allow it to cool.
  9. Roll the pastry a little, as over handling and rolling can prevent the pastry from rising.
  10. Cut the pastry into large rectangle shapes and fold each shape into half. This would create a centre line.
  11. Place a tablespoon full of curry onto one half of each pastry and roll the other half over.
  12. Seal the ends of the pie with a fork.
  13. Smear a little milk on the surface of each pastry.
  14. Bake on a 180 degrees for 30 minutes or until the golden brown in colour.