Ingredients with Measurements:
-1/2 cup all-purpose flour
-1/2 teaspoon salt
-1/2 cup cold butter, cubed
-1/4 cup cold water
-2 tablespoons olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 teaspoon curry powder
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-1/4 teaspoon ground turmeric
-1/4 teaspoon ground cardamom
-1/4 teaspoon ground cinnamon
-1/4 teaspoon cayenne pepper
-1/2 cup coconut milk
-1/2 cup vegetable broth
-1/2 cup frozen peas
-1/2 cup frozen corn
-1/2 cup diced red bell pepper
-1/2 cup diced carrots
-1/2 cup diced celery
-1/2 cup diced potatoes
-1/4 cup chopped fresh cilantro
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh basil
-1/2 cup shredded coconut
-1/2 cup shredded mozzarella cheese
Special Equipment Needed:
-9-inch pie dish
-Rolling pin
-Pastry blender
-Fork
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine flour and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Add cold water and mix until dough forms.
3. Roll out dough on a lightly floured surface and transfer to a 9-inch pie dish. Trim edges and flute.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
5. Add curry powder, ginger, cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper and cook for 1 minute.
6. Add coconut milk, vegetable broth, peas, corn, bell pepper, carrots, celery, and potatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
7. Remove from heat and stir in cilantro, parsley, basil, and shredded coconut.
8. Pour mixture into prepared pie dish and top with mozzarella cheese.
9. Bake for 25-30 minutes, or until cheese is melted and bubbly.
10. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 252
Fat: 16 g
Carbohydrates: 22 g
Protein: 6 g
Substitutions for Ingredients:
-All-purpose flour: whole wheat flour, almond flour, or oat flour
-Butter: vegan butter, coconut oil, or olive oil
-Coconut milk: almond milk, soy milk, or oat milk
-Vegetable broth: chicken broth or beef broth
-Frozen vegetables: fresh vegetables
-Cilantro, parsley, basil: any combination of fresh herbs
Variations:
-Add cooked chicken or shrimp for a protein-packed meal.
-Substitute sweet potatoes for the potatoes.
-Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and Tricks:
-For a crispier crust, brush the top of the crust with an egg wash before baking.
-For a gluten-free version, use a gluten-free all-purpose flour blend.
-For a vegan version, use vegan butter and a plant-based milk.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve with a dollop of Greek yogurt or a sprinkle of chopped fresh herbs.
Garnishes:
Serve with a dollop of Greek yogurt, a sprinkle of chopped fresh herbs, or a drizzle of coconut milk.
Pairings:
Serve with a side of basmati rice or naan bread.
Suggested Side Dishes:
Basmati rice, naan bread, roasted vegetables, or a green salad.
Troubleshooting Advice:
If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Curry is a popular dish in many cultures and has been around for centuries. It is believed to have originated in India and is now popular in many countries around the world.
Flavor Profile:
This dish has a mild, sweet and savory flavor with a hint of spice.
Serving Suggestions:
Serve with a side of basmati rice or naan bread and a green salad.
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