Page 7 - Veggiefood Presentation

Chunky curried vegetable

pot pie

Ingredients Method

800g cauliflower, cut into small florets
700g orange sweet potatoes, peeled,
cut into 3cm Preheat oven to 200C/180C fan. Line a
Olive oil cooking spray baking tray with baking paper. Place
400ml can Malaysian mild curry sauce cauliflower and sweet potato on tray.
400ml coconut cream Spray with oil. Roast for 30 minutes or
1 cup frozen peas until vegetables are light golden and
2 sheets puff pastry tender.
Meanwhile, place curry sauce and
coconut cream in large saucepan over
medium-high heat. Bring to the boil.
Reduce heat to medium. Simmer,
stirring occasionally, for 15 to 20
minutes or until reduced by half.
Remove from heat. Add peas and stir to
combine. Set aside for 5 minutes to cool
slightly.

Stir roasted vegetables into the curry
sauce mixture. Spoon mixture into a 6-
cup-capacity shallow casserole dish. Cut
four 5cm-wide strips from one pastry
sheet. Place pastry strips around the rim
of the dish Brush pastry with a little
water. Place remaining pastry sheet over
top, pressing onto the pastry edge to
secure. Trim excess pastry. Spray with
oil.

Bake for 20 to 25 minutes or until the
pastry is puffed and golden. Serve.