Vadouvan Vegetable Pie
- Details
This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning pie. The recipe balances the subtle, hearty flavor of the toasted curry with the earthy goodness of cauliflower and butternut squash. If you don’t have Vadouvan paste, then this versatile recipe can easily feature other flavor combinations. Try it with Kashmiri Curry, Besar or even Pumpkin Pie Spice!
Vadouvan Vegetable Pie
Ingredients
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1/4 cup Vadouvan Paste
- 1 cup cauliflower florets, cut into 1" pieces
- 2 cups cooked butternut squash, cut into 1" pieces
- 1 cup frozen peas
- 1/2 cup frozen corn
- 2 cups vegetable broth
- 2 tablespoons potato starch
- Double crust for a 9" pie
Instructions
- Preheat the oven to 400 degrees.
- Warm the oil in a large skillet over medium heat. Add the onion and sauté until soft and fragrant, about 5 minutes. Add the vadouvan paste and stir to combine.
- Add the cauliflower and allow it to brown slightly, cooking about 3 minutes.
- Add the remaining vegetables and vegetable broth. Increase the heat, bringing the mixture to a boil. Reduce heat to simmer and cook until the vegetables and warm all the way through and the broth slightly reduced. Sprinkle on the potato starch and stir until combined. Remove from heat.
- Line a 9" pie pan with bottom crust and transfer the vegetable mixture on top. Cover with the top crust and pinch the edges closed.
- Bake at 45 minutes, until the crust is browned and the filling is bubbling and piping hot! Allow the pie to rest 5 minutes before serving.
If you’re looking for more fall recipes, then you should check out our recipes for Cauliflower Soup or Meatballs with Pumpkin.
2 Comments
Leave a Comment
Madras Curry
Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be …
Vadouvan Paste
Vadouvan is a spice blend with South Indian and French influences, and the name means “sun-dried spices” in French. This fusion blend can be used just like a curry powder, or made into the iconic …
Besar Kaleidoscope Salad
This colorful salad is a delicious fall favorite. First off, Besar and butternut squash or pumpkin is a match made in heaven, although I’ve also made this using Ras el Hanout and Sri Lankan Curry, …
Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
Coconut Cashew Kala Masala
Stewed root vegetables in a velvety gravy made from cashews and coconut milk makes a wonderful fall comfort food dish that is warming, indulgent and healty all at the same time. The cashews make the …
Hello! I have some Vadouvan curry but in the powder, not the paste form. How much should I substitute when making this dish? Thanks!
I would add (at least) a couple of teaspoons, then give it a taste. You can always add more…