Savory Pies > Vegetable Pies

Kiwi Curried Vegetable Pie Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 red potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups vegetable broth
- 2 cups cooked chickpeas
- 2 cups frozen peas
- 2 kiwis, peeled and diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/2 cup toasted slivered almonds
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 9-inch pie crusts

Special Equipment Needed:
- 9-inch pie plate
- Large skillet
- Medium saucepan

Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
3. Add bell pepper, curry powder, cumin, coriander, ginger, turmeric, cayenne pepper, and salt. Cook for an additional 5 minutes, stirring occasionally.
4. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until vegetables are tender.
5. Add chickpeas, peas, and kiwis. Simmer for an additional 5 minutes.
6. Remove from heat and stir in cilantro, yogurt, and cheese.
7. In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined.
8. Slowly add milk, whisking constantly. Cook for 3 minutes, or until thickened.
9. Grease a 9-inch pie plate. Place one of the pie crusts in the bottom of the plate.
10. Pour vegetable mixture into the pie plate. Top with the second pie crust.
11. Pour the milk mixture over the top of the pie. Sprinkle with toasted almonds.
12. Bake for 30 minutes, or until crust is golden brown.

Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8

Nutritional Information (per serving):
Calories: 441
Fat: 18g
Carbohydrates: 58g
Protein: 13g

Substitutions for Ingredients:
- Olive oil: canola oil or coconut oil
- Onion: shallot or leek
- Carrots: parsnips or sweet potatoes
- Celery: fennel or celeriac
- Red potatoes: Yukon gold potatoes or Russet potatoes
- Red bell pepper: green bell pepper or yellow bell pepper
- Curry powder: garam masala or chili powder
- Cumin: smoked paprika or coriander
- Coriander: cardamom or nutmeg
- Ginger: turmeric or galangal
- Turmeric: saffron or paprika
- Cayenne pepper: chili flakes or chipotle powder
- Vegetable broth: chicken broth or beef broth
- Chickpeas: black beans or lentils
- Peas: corn or edamame
- Kiwis: mango or papaya
- Cilantro: parsley or basil
- Greek yogurt: sour cream or crème fraîche
- Cheddar cheese: Swiss cheese or Gruyère cheese
- Almonds: walnuts or pecans
- Butter: margarine or coconut oil
- Flour: cornstarch or arrowroot
- Milk: almond milk or coconut milk

Variations:
- Substitute different vegetables, such as zucchini, eggplant, mushrooms, or squash.
- Add cooked chicken or beef for a heartier pie.
- Use a different type of cheese, such as feta or goat cheese.
- Use a different type of nut, such as cashews or pistachios.

Tips and Tricks:
- Use pre-made pie crusts to save time.
- For a vegan version, use vegan butter and dairy-free yogurt.
- For a gluten-free version, use gluten-free flour and pie crusts.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.

Presentation Ideas:
- Serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
- Serve with a side of steamed rice or quinoa.

Garnishes:
- Fresh cilantro
- Toasted slivered almonds
- Sliced kiwis
- Shredded cheese

Pairings:
- Rice
- Quinoa
- Naan bread
- Roasted potatoes

Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Roasted potatoes
- Steamed broccoli

Troubleshooting Advice:
- If the pie is too dry, add a few tablespoons of vegetable broth.
- If the pie is too wet, add a few tablespoons of flour.

Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.

Food History:
Curried vegetable pies have been popular in India, Pakistan, and other parts of South Asia for centuries. They are typically made with a variety of vegetables, spices, and herbs, and served with rice or naan bread.

Flavor Profiles:
This dish has a savory, slightly spicy flavor with hints of curry, cumin, coriander, ginger, and turmeric. The kiwis add a sweet and tangy flavor, while the cilantro and yogurt provide a fresh, bright finish.

Serving Suggestions:
- Serve with a side of steamed rice or quinoa.
- Serve with a dollop of Greek yogurt and a sprinkle of fresh cilantro.

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Region: New Zealand

Taste: Savory, Spicy, Tangy, Sweet, Aromatic