Vegetable Curry Pie
I have been craving vegetables lately. So I decided to put the bounty I bought at the vegetable stand into a fragrant curry broth. Then, I topped it all with sweet potatoes.
If you are hungry for some fresh fall vegetables, consider making a vegetable curry pie. For the recipe, visit my blog, or continue behind the cut!
I hope everyone gives this a try. I put the recipe in measures of the vegetables. So feel free to substitute away with different ones if I included one you don't like. Sorry if the recipe is a bit hard to understand, I tried with this one to be as descriptive as possible.
Vegetable Curry Pie
Serves 4 generous portions
Recipe by: Twisted Kitchen, with inspiration
Approximately 1.5 lbs sweet potatoes, baked, taken out of the skins, and mashed with 2 T. butter, 1/2 t. salt, and 1/4 t. nutmeg.
1 medium fennel bulb (aka anise), only the white portions (I'm not even sure if you can eat the fronds), chopped into 1" pieces.
2 medium to large carrots, peeled and cut into 1/2" pieces
2 stalks celery, cut into 1/2" pieces
1 medium onion, or 1/2 of a huge onion, diced
8 oz mushrooms, I used crimini, cut into 1/2 if small mushrooms, cut into 4 pieces if large
1 parsnip, peeled and cut into 1/2" pieces
1 small anaheim pepper, cut into very small pieces (you can add a jalapeno if you want more heat, or a bell pepper if you want less)
2/3 c. brown lentils, boiled in salted water until almost done, but still a little crunchy (I cooked mine about 15 minutes)
1 16 oz can coconut milk (approx. 2 cups)
1 T. curry powder
2 cloves garlic, minced
2 t. salt
1 t. pepper
2 T. oil
Heat oven to 350. In a large saute pan, saute mushrooms 3-4 minutes. Add onions and continue sauteing until onions are translucent. Add garlic and curry powder, and saute 1-2 minutes more. Stir in coconut milk until curry is evenly distributed.
Add salt, pepper, anaheim pepper, fennel, carrot, celery, and pre-cooked lentils. Stir until well combined. Place in a very deep 9" baking pan or a casserole dish. Top with precooked sweet potatoes and smooth into an even layer. If you want more browning on top, you can pat a little more butter on top. Bake 60-75 minutes, until vegetables are tender. Serve hot.