Description
Experience the warmth of home-cooked comfort with this Irresistible Curried Veggie Lattice Pot Pie. A golden, flaky crust envelops a vibrant filling of curried vegetables and creamy coconut milk, creating a dish that’s both satisfying and bursting with flavor. Perfect for chilly evenings or festive gatherings, this pot pie is sure to impress with its stunning presentation and delightful aroma. Get ready to indulge in a culinary journey that promises smiles around the table.
Ingredients
Scale
- 1 package (14 oz) pie crust
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, heat olive oil and sauté the onion until translucent. Add garlic and cook until golden.
- Stir in mixed vegetables and curry powder; cook for a few minutes until vegetables are tender.
- Pour in coconut milk and simmer for about 5 minutes until thickened. Season with lemon juice, herbs, salt, and pepper.
- Roll out half of the pie crust into a pie dish; fill with the veggie mixture. Top with remaining crust strips in a lattice pattern.
- Bake for 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg