Vegetable curry pie
Ingredients
- Pie crust - 2 cups organic flour
- pinch of himalayan or herbal salt
- 90g butter of your choice ( see basic nut butter recipes )
- 1 t cumin seeds
- 1 t mustartd seeds
- 1 t fenugreek seeds
- 1 T olive oil
- 1 chopped onion
- 2 chopped tomatoes (skinned )
- 1 clove crushed garlic
- 1 t tumeric
- 1 t lime juice
- 1 t curry powder blend
- 1 cup chopped butternut
- 1 cup chopped carrots
- 1 cup chopped brocolli
- 1 red pepper and half green pepper chopped
- any other vegetabe of your choice
Directions
Rub flour, butter and salt together until fine breadcrumb texture
Add 2-3 T iced water and mix into a smooth dough, cover and refrigerate for 20 minutes
Take out fridge and roll into a pie dish size, place in greased dish and cover with a layer of baking paper, cover with beans and bake "blind" for 10 minutes
Remove the paper and beans and pastry is now ready for the vegetable mix to be added and baked for about 25-30 minutes
Curry mix - add seeds to oil in a pan and allow to start popping then add onions, tomatoes and peppers, cook gently until soft
Add carrots and butternut and simmer for 5 minutes then add all the rest of the ingredients and simmer the juice away until fairly dry, then add to pie base
Comments (1)
CherylL