Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (14 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup vegetable broth
- 1/4 cup coconut milk
- 2 tablespoons freshly chopped cilantro
- Salt and pepper, to taste
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie plate
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ginger, cumin, coriander, garam masala, turmeric, and red pepper flakes and cook for 1 minute, stirring constantly.
4. Add bell pepper, zucchini, peas, and corn and cook for 5 minutes, stirring occasionally.
5. Add diced tomatoes, chickpeas, vegetable broth, and coconut milk and bring to a simmer. Simmer for 10 minutes, stirring occasionally.
6. Remove from heat and stir in cilantro. Season with salt and pepper to taste.
7. Grease a 9-inch pie plate and spoon the vegetable curry mixture into the plate.
8. Cut the puff pastry into two 9-inch circles. Place one circle on top of the vegetable curry mixture and press the edges to seal.
9. Cut several slits in the top of the pastry and brush with beaten egg.
10. Place the pie plate on a baking sheet lined with parchment paper.
11. Bake for 25-30 minutes, or until the pastry is golden brown.
12. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 400 degrees F
Serving Size: 8
Nutritional Information (per serving):
Calories: 350
Fat: 17g
Carbohydrates: 37g
Protein: 9g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Frozen peas and corn can be substituted with fresh vegetables.
- Coconut milk can be substituted with any other type of milk.
Variations:
- The vegetables can be substituted with any other vegetables of your choice.
- The puff pastry can be substituted with any other type of pastry.
Tips and Tricks:
- Make sure to thaw the puff pastry before using.
- Use a sharp knife to cut the slits in the top of the pastry.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350 degrees F for 10-15 minutes.
Presentation Ideas:
The pie can be served with a dollop of yogurt or sour cream and a sprinkle of freshly chopped cilantro.
Garnishes:
- Yogurt or sour cream
- Freshly chopped cilantro
Pairings:
The pie can be served with a side of rice or naan bread.
Suggested Side Dishes:
- Rice
- Naan bread
- Roasted vegetables
Troubleshooting Advice:
- Make sure the puff pastry is completely thawed before using.
- Make sure to seal the edges of the pastry to the pie plate.
Food Safety Advice:
- Make sure to cook the vegetables until they are tender.
- Make sure to use a food thermometer to check the internal temperature of the pie before serving.
Food History:
Vegetable curry pies are a popular dish in many parts of the world, especially in India and South Asia. The dish has been around for centuries and has evolved over time to include a variety of vegetables and spices.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the vegetables and a slight spiciness from the spices.
Serving Suggestions:
This dish can be served as a main course or as a side dish. It can also be served with a dollop of yogurt or sour cream and a sprinkle of freshly chopped cilantro.
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