I made this recipe once last winter, and I couldn't wait to make it again this year because I loved it so much! As you may have noticed by now, I'm a big fan of Indian food. I don't often make authentic Indian dishes when I cook for myself, but I do like to incorporate Indian flavours into Western-style foods.
This Indian pot pie is the perfect example of a traditionally American dish that has been updated to include Indian ingredients and flavours. The filling is made of sweet potato, carrots, onion, peas and chickpeas, cooked in a creamy coconut milk sauce and accented by sweet raisins and mango chutney. Then the filling is enclosed in a double-crusted puff pastry pie and baked in the oven until it's hot and bubbling and the crust is golden and crispy.
I was a little too impatient to let the pie cool enough before I cut into it, so it was a bit messy when I tried to photograph it...but it still tasted amazing! (And since I had leftovers, I was able to take another picture the next day once the filling had firmed up a bit - see below). The filling would taste great eaten on it own like a curry, but I loved cutting a huge slice of pie and eating it together with the puff pastry.
And the best part was that I got to have the whole pie all to myself to enjoy all week long! But I also think this would be a great dish to share with friends or loved ones, since it's something different than the usual biscuit-topped chicken pot pie and has a sweet and mild curry flavour that anyone would enjoy!
Indian Pot Pie
Adapted from A Good Appetite
1 tbsp vegetable oil
1.5 cups of peeled, diced sweet potatoes
1.5 large carrots (or 2 medium sized), peeled and diced
1 onion, peeled and diced
1.5 tbsp curry powder
salt and pepper
1 cup canned chickpeas, rinsed
1.5 tbsp flour
1 cup vegetable stock
1/2 cup coconut milk
1.5 tbsp mango chutney
1/2 cup frozen peas
1/4 cup golden raisins
2 puff pastry sheets (15 oz package), at room temperature*
Preheat the oven to 425°F.
In a large saucepan, heat the oil over medium heat. Add the diced sweet potato and carrot and cook for about 3 minutes. Add the onion, curry powder, and some salt and pepper. Cook until the onion begins to soften, a few minutes. Stir in the chickpeas. Sprinkle the flour over everything and cook for another minute, stirring.
Add the vegetable stock, coconut milk and mango chutney. Bring the mixture to a boil, then reduce heat and let simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Stir in the peas and raisins and remove from heat.
Roll out one sheet of puff pastry and place on the bottom of a 9-inch pie dish. Transfer the filling to the pie dish, spreading it evenly across the top. Roll out the second piece of puff pastry and lay overtop of the filling, sealing the edges of the two pieces together around the edges. Cut several small slits in the top crust with a knife.
Place the pie in the oven and bake until the crust is golden brown, about 20-25 minutes.
Let cool and slice into pieces. Serve with plain yogurt if desired.
Makes 4 large servings or 5-6 medium sized servings.
*Note: I have only tried the recipe with puff pastry, but feel free to use another type of pastry (like vegan puff pastry, phyllo dough or pie crust) if you prefer - you might need to adjust the cooking time and temperature though.