Spicy Pumpkin Curry Pot Pie¶
 Serves |
 Total Time |
|---|---|
| 8 | 1.17 hours |
Ingredients¶
0.5 cup onion
2 parsnips
1 cup squash
3 handfuls kale- some salt
1 can garbanzo beans
1 jar spicy pumpkin curry simmer sauce
0.33 cup raisins- 1 pie crust
some canola oil spray
1 egg
Cookware¶
- 1 9-inch pie plate
- 1 fork
- 1 small bowl
- 1 pastry brush
Instructions¶
Step 1¶
Preheat oven to 400°F. Sauté onion & parsnips in oil for 5 minutes. Stir in squash. Cover and cook 5 minutes. Add kale and salt, stir, cover and cook another 5 minutes or so until vegetables are tender. Add garbanzo beans, spicy pumpkin curry simmer sauce and raisins, stir to combine. Cover and reduce heat to simmer 5 minutes. Remove from heat.
Step 2¶
Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a 9-inch pie plate with canola oil spray. Transfer simmered vegetables to pie plate. Top with pie crust, cutting three oblong vents in center of crust.
Step 3¶
Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl, whisk egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.
Step 4¶
Bake pie on center rack of oven for 30 to 35 minutes, or until crust is a deep golden brown. Remove from heat and let sit 15 minutes before serving.
Source¶
- Trader Joe's