Curried Cauliflower, Chickpea & Potato Pie
Curried Cauliflower, Chickpea & Potato Pie
When I think of comfort food, my taste buds go straight to a home-cooked pie, one that is packed with flavour and full of nutritional goodness. This pie fits all requirements and is delicious. The mixture (aside from the mash) can be cooked ahead of time and put in the freezer. Alternately, you could use sweet potato mash as a different topping.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1kg floury potatoes, peeled
- 600g cauliflower, cut into florets
- 1 tin chickpeas, drained & rinsed
- 1 tin coconut milk
- 1 cup frozen peas
- 4 cloves garlic, crushed
- 2 tsp grated ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp turmeric powder
- 2 tsp curry powder
- 1 carrot, diced
- 1 brown onion, diced
- 1 stick celery, diced
- 2 limes, juiced
- 1 tbsp chopped coriander
- 2 tsp chopped fresh thyme
- 2 tsp chopped parsley
- ¼ cup preferred milk
- Freshly ground salt & pepper
Method
- Preheat oven to 180°C
- Bring a steamer pot to the simmer. Add potatoes to the basket and cook for 20 mins or until tender. Drain water from pot. Add potatoes, milk and 1 tsp of curry powder and mash until smooth. Set aside
- While the potatoes are cooking, bring a large, heavy-based pan to medium heat.
- Add carrots, onion, celery, spices and thyme. Stir until mixture comes together and the spices become aromatic. If the mixture starts to brown too quickly, add a tbsp of water
- Sauté for 5 mins. Add the cauliflower, chickpeas, peas and coconut milk. Stir until all combined and simmer for 12-15 mins. The cauliflower should be fi rm but tender.
- Add in the parsley, coriander and lime juice and stir through. Adjust taste with salt and freshly ground black pepper.
- Using either 1 large dish or individual pie dishes, add the pie mixture and spoon over the mashed potatoes.
- Bake in the oven for 15 mins until golden brown.
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