Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 large potatoes, peeled and diced
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, ginger, cinnamon, and cardamom and cook for 1 minute.
4. Add the potatoes and vegetable broth and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
5. Add the coconut milk and cilantro and season with salt and pepper to taste. Simmer for 5 minutes.
6. Transfer the potato mixture to the prepared pie plate.
7. On a lightly floured surface, roll out one sheet of puff pastry to fit the top of the pie plate. Place the pastry over the potato mixture and press down to seal the edges.
8. Cut several slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg.
9. Bake for 25 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 400 degrees F
Serving Size: 8
Nutritional Information:
Calories: 220
Fat: 11g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Vegetable broth can be substituted with chicken broth.
- Coconut milk can be substituted with heavy cream.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- For a vegan version, substitute the puff pastry with vegan puff pastry.
- For a spicier version, add 1/2 teaspoon of cayenne pepper to the potato mixture.
Tips and Tricks:
- Make sure to dice the potatoes into small pieces so that they cook quickly.
- If the pastry is browning too quickly, cover the top with foil.
Storage Instructions:
This pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This pie can be reheated in the oven at 350 degrees F for 10 minutes, or until heated through.
Presentation Ideas:
This pie can be served with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.
Garnishes:
- Sour cream
- Greek yogurt
- Fresh cilantro
Pairings:
This pie pairs well with a green salad or roasted vegetables.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Rice
Troubleshooting Advice:
If the pastry is not browning, increase the oven temperature to 425 degrees F and bake for an additional 5 minutes.
Food Safety Advice:
This pie should be refrigerated within 2 hours of cooking and consumed within 3 days.
Food History:
Potato curry pies are a popular dish in India and have been enjoyed for centuries.
Flavor Profiles:
This pie has a savory and slightly spicy flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
This pie can be served as a main course or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A