Menu

Vadouvan Vegetable Pie

  • Details
  • Related Items

vadouvan vegetable pie

This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for 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 have Vadouvan paste, then this versatile recipe can easily feature other flavor combinations. Try it with Kashmiri Curry, Besar or even Pumpkin Pie Spice!

Vadouvan Vegetable Pie

All Recipes, Courses, Entrees & Side Dishes, Europe, Indian Subcontinent, Regions

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/

If you’re looking for more fall recipes, then you should check out our recipes for Cauliflower Soup or Meatballs with Pumpkin.


 2 Comments

  1. Trish says:

    Hello! I have some Vadouvan curry but in the powder, not the paste form. How much should I substitute when making this dish? Thanks!

Add a Comment

Leave a Comment

Your email address will not be published.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

Poudre de Colombo Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …

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 …

Curried Roasted Cauliflower

Here at World Spice Merchants, we have some “tried and true” cookbooks that we can’t do without. This recipe for Curried Roasted Cauliflower comes from The Side Dish Handbook by Tori Ritchie, our November Cookbook Club …

Besar Cranberry Chutney

The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …

Sri Lankan Banh Mi

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …