Menu

Vadouvan Vegetable Pie

  • Details
  • Related Items

vadouvan_vegetable-pie

This savory pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal to complement the cold weather outside, and this was the prize winning pie. The recipe balances the subtle, hearty flavor of the toasted curry, with the earthy goodness of cauliflower and butternut squash. If you don’t ave Vadouvan paste, this versatile recipe can be easily adapted to feature other flavor combinations like Kashmiri Curry, Besar or even Pumpkin Pie Spice!

Vadouvan Vegetable Pie

Vadouvan Vegetable Pie

Ingredients

  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 1/4 cup Vadouvan Paste
  • 1 cup cauliflower florets, cut into 1" pieces
  • 2 cups cooked butternut squash, cut into 1" pieces
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 cups vegetable broth
  • 2 tablespoons potato starch
  • Double crust for a 9" pie

Instructions

  1. Preheat the oven to 400 degrees.
  2. Warm the oil in a large skillet over medium heat. Add the onion and sauté until soft and fragrant, about 5 minutes. Add the vadouvan paste and stir to combine.
  3. Add the cauliflower and allow it to brown slightly, cooking about 3 minutes.
  4. Add the remaining vegetables and vegetable broth. Increase the heat, bringing the mixture to a boil. Reduce heat to simmer and cook until the vegetables and warm all the way through and the broth slightly reduced. Sprinkle on the potato starch and stir until combined. Remove from heat.
  5. Line a 9" pie pan with bottom crust and transfer the vegetable mixture on top. Cover with the top crust and pinch the edges closed.
  6. Bake at 45 minutes, until the crust is browned and the filling is bubbling and piping hot! Allow the pie to rest 5 minutes before serving.
https://www.silkroaddiary.com/vadouvan-vegetable-pie/


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Sri Lankan Sweet Potato Pie

Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …

World Spice at Home

World Spice at Home

Who says you have to make curry with curry? Not us! When my friend and mentor Julie Kramis Hearne approached me to co-author World Spice at Home, I was thrilled to accept. Julie’s book vision …

Madras Curry with Chicken and Peas

Madras Curry

Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be …

Curry Bread Pudding with Cardamom Cream

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …

Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries, and this year it falls on Friday May 17th in …