Who doesn't love a delicious hearty pie. Especially at this time of year when there are still too many dreary cold days and not enough sunshine! We thought it would be a nice idea to mark British Pie Week which kicks off next week on the 4th of March, with a delicious recipe. This one is largely adapted from one we found by Bosh! As Indian food will always be in our top 3 global cuisines we thought this would be a lovely one to share. So many winning flavours. The combination of potatoes, peas and cauliflower is a classic. We mixed it up by adding other seasonal root vegetables. We went for parsnip, carrot and celeriac but you could definitely just stick with potatoes and keep it simple. We also added some spinach just for even more of a nutritional boost!
Ingredients:
2 tbsp vegetable oil
1 baking potato, chopped into 2 cm pieces
1 small cauliflower, cut into florets
1 large parsnip, chopped into 2 cm pieces
1 large carrot, chopped into 1 cm pieces
quarter of a celeriac, peeled and chopped into 2 cm chunks
2 tsp cumin
170g peas
150g spinach leaves
1 tbsp medium curry powder
1/2 tsp turmeric
1 tsp coriander
1 green chilli, finely chopped
40g fresh ginger, grated
2 garlic cloves, minced
6 sheet of filo pastry
nigella seeds (for scattering)
small bunch of fresh coriander
1 lime, halved
salt & pepper
Method:
Roast the parsnip, carrot and celeriac in the oven in a baking dish with some salt & pepper and the ground cumin at 180C for 15 minutes.
Meanwhile microwave the potato chunks for 6 minutes and then add the cauliflower and microwave for a further 6 minutes. Set aside.
Bake the pastry. Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds. Scrunch it up and place it on the baking tray. Repeat with the rest of the pastry. Bake in the oven at 190C (fan) for 6 minutes until starting to turn golden/brown.
For the filling, add the other tbsp of vegetable oil to the frying pan and place it over a high heat.
Add the garlic and ginger and cook for a minute before adding the green chilli along with a pinch of salt.
Add the curry powder, the other tsp of cumin,coriander, coriander, turmeric and fennel seeds, then tip in the cooked vegetables.
Stir to coat in the spices. Add the stock and season well. Cover the pan and cook for 2-3 minutes.
Take off the lid lightly mash the mixture. Add the peas and spinach leaves (or mix of frozen peas, broad beans and edamame like we used) to the pan and cook for 2 minutes, then remove from the heat.
Roughly chop the coriander and stir it through the mixture. Squeeze the juice from the lime into the pan.
To assemble, top the frying pan with the filo scrunches and serve immediately.
We loves this with some coconut yoghurt.
