Delish Your Dish

“Don’t Cry, Eat Curry Pot Pie”- Vegan Coconut Curry Pot Pie with Sweet Potato Dough Crust

So has everyone recovered from their holiday food coma?  I know that I’m back in action and getting ready for the new year.  It was quite a relaxing Christmas here in Los Angeles. 

I spent the day cooking up a storm in my kitchen, then relaxing on the couch watching endless hours of Dexter, Fantastic Mr. Fox and of course, Golden Girls.  I’d say it was a productive and delish Christmas.

Today’s dish was a product of my game, “trash or treasure”.  For those of you unfamiliar with my game, it’s when I rummage through the pantry and fridge and create a dish with ingredients that need to be used or tossed.

Let’s just say that hot pot pie on a cold day was the perfect dish for my Christmas!

What You Need:

For the filling:

1 Leek (trimmed, chopped and rinsed)

1 Carrot (peeled and diced)

1/2 Large Onion (chopped)

3 Tbsp. Earth Balance Butter

3 Tbsp. Flour

1 Can Garbanzo Beans (drained and rinsed)

1/4 Green Peas

1/4 Cup Golden Raisins

Cumin (to taste)

~1 Tbsp. Curry Powder (I used a combo of madras curry and regular curry powder)

1/2 Cup Coconut Milk

2 Cups Butternut Squash Puree (or substitute prepared butternut squash soup)

Salt/Pepper to taste

For the Dough:

2 Sweet Potatoes (steamed, peeled and mashed)

1/2 Cup Flour

Curry Powder (to taste)

Kosher Salt (to taste)

Heat oven to 375.

1. Add the butter to a large saute pan and set on medium heat.  Once the butter begins to melt, add in the onions and leeks.  Once the vegetables have softened and the onions are translucent, sprinkle the flour into the pan.  Using a spatula or wooden spoon, stir the mixture to combine.  It should form a paste (this is your roux).

2. Next, pour in the squash puree and the coconut milk.  Stir to combine and allow to simmer, the roux will help thicken the mixture.  If it seems too thick, thin it out with more coconut milk or a little vegetable stock.  Add in your seasonings.  Taste and adjust to your liking.  If you want more spice, add a little cayenne or even a few chili flakes.  Then add in your carrots, peas, raisins and garbanzos.

3. Allow the mixture to simmer until carrots have slightly cooked through (they will finish cooking once you bake your pot pie.  Set filling mixture aside and work on your dough.

4. To make the dough, combine the mashed sweet potatoes with the spices.  Sprinkle in the flour and work the mixture into a dough ball.  If you find the mixture to be dry, add a little oil, soy milk or water.  Once you’ve formed a dough, dust the surface with flour and roll your dough to about 1/4” thick.

5. If doing a double crust, use the ramekin or pie tin as a stencil to cut out the sizes for your cooking vessel.  Lay one of the doughs in the bottom of your ramekin or pie tin.  Allow for some dough to hang over the sides.  Then, spoon the filling into the dish.  Next, lay the other rolled out dough on top of the filling.  Pinch the two doughs together and roll the side up.  Brush with soy milk, cut a little shape into the top to ventilate and set on a sheet tray.

6. If doing a single crust, simply spoon the filling into the dish, lay the rolled out dough onto the dish and pinch the sides to the dish.  Poke a hole or carve a little shape in the top to ventilate.  Then, place the dish onto a sheet tray.

7. Place the pot pies on the lower rack and bake for about 20 minutes. 

Enjoy!

What kinds of dishes are you interested in making for New Years?  Let me know if you need some ideas!