I found this spicy veggie pies recipe in the recently published BBC Good Food Vegan 2021 magazine and it also appeared in the January 2020 BBC Good Food magazine. My eldest step son's girlfriend follows a mainly vegan diet due to not being able to eat dairy, and she eats fish too. David and I enjoy eating vegetarian meals and try to do so at least once a week, so it was good to flick through the magazine and to be inspired to make some of the recipes.
This is the first recipe that i've bought an ingredient that needed to be used in a vegan dish - coconut yogurt. It was added to the mashed potato and made them really lovely with a creamy buttery flavour.
The filling is really delicious - full of flavour, with warmth from the curry powder and a hint of sweet from the corn.
Tips
- Curry powder - the Vegan magazine ingredients listed korma powder and the BBC Good Food website listed just curry powder. Korma powder isn't easy to get from our local supermarket so I used medium curry powder instead...the choice is yours!
- I don’t have 4 small dishes that would be suitable, so I split the mixture into 2 dishes – we enjoyed one pie for dinner one night and the other for our lunch a couple of days later. I used a round glass dish (18cm wide, 7cm deep) and a rectangular dish (20.5cm x 15.5cm, 4.5cm deep).
- Make ahead or freeze for another day – see step 4 of the instructions.
- This recipe for spicy veggie pies is easily adapted if you want to make less or more.
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Ingredients
- 2 tbsp rapeseed oil
- 2 tbsp finely chopped ginger
- 3 tbsp curry powder (see Tips)
- 3 garlic cloves, crushed
- 2 x 400g tins chickpeas, undrained
- 320g carrots, coarsely grated
- 160g frozen sweetcorn
- 1 tbsp vegetable bouillon powder
- 4 tbsp tomato purée
- 250g spinach, cooked, to serve
For the topping:
- 750g potatoes, peeled and cut into 3cm chunks
- 1 tsp ground coriander
- 10g fresh coriander, chopped
- 150g coconut yogurt
Instructions
- To make the topping, boil the potatoes for 15 to 20 minutes until tender then drain, reserving the water. Mash with the ground and fresh coriander and yogurt.
- While the potatoes are boiling, heat the oil in a large saucepan, add the ginger and fry briefly. Add the curry powder and garlic, stirring quickly as you don’t want it to burn, then tip in a can of chickpeas along with the water from the can. Stir well, then mash in the pan to smash the chickpeas up a bit. Tip in the second can of chickpeas with the water from the can and add the carrots, corn, bouillon and tomato purée. Simmer for 5 to 10 minutes, stirring in some of the potato water, if needed to loosen.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep / see Tips) and top with the mash, smoothing it to seal the filling inside. Bake for 25 minutes until golden. Wilt the spinach in a pan over a low to medium heat with a splash of water and some seasoning, then serve alongside the pie(s).
- The pies will keep in the fridge for 4 days, or in the freezer for up to 3 months. To cook from frozen, bake for 40 to 45 minutes until golden and piping hot.
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Spicy Veggie Pies
With a creamy potato topping and full of flavour filling, with warmth from curry powder and a hint of sweet from corn.
Ingredients
- 2 tbsp rapeseed oil
- 2 tbsp finely chopped ginger
- 3 tbsp curry powder (see Notes)
- 3 garlic cloves crushed
- 2 x 400g tins chickpeas undrained
- 320g carrots coarsely grated
- 160g frozen sweetcorn
- 1 tbsp vegetable bouillon powder
- 4 tbsp tomato purée
- 250g spinach cooked, to serve
For the topping:
- 750g potatoes peeled and cut into 3cm chunks
- 1 tsp ground coriander
- 10g fresh coriander chopped
- 150g coconut yogurt
Instructions
- To make the topping, boil the potatoes for 15 to 20 minutes until tender then drain, reserving the water. Mash with the ground and fresh coriander and yogurt.
- While the potatoes are boiling, heat the oil in a large saucepan, add the ginger and fry briefly. Add the curry powder and garlic, stirring quickly as you don’t want it to burn, then tip in a can of chickpeas along with the water from the can. Stir well, then mash in the pan to smash the chickpeas up a bit. Tip in the second can of chickpeas with the water from the can and add the carrots, corn, bouillon and tomato purée. Simmer for 5 to 10 minutes, stirring in some of the potato water, if needed to loosen.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep / see Notes) and top with the mash, smoothing it to seal the filling inside. Bake for 25 minutes until golden. Wilt the spinach in a pan over a low to medium heat with a splash of water and some seasoning, then serve alongside the pie(s).
- The pies will keep in the fridge for 4 days, or in the freezer for up to 3 months. To cook from frozen, bake for 40 to 45 minutes until golden and piping hot.
Notes
- Curry powder - the Vegan magazine ingredients listed korma powder and the BBC Good Food website listed just curry powder. Korma powder isn't easy to get from our local supermarket so I used medium curry powder instead...the choice is yours!
- I don’t have 4 small dishes that would be suitable, so I split the mixture into 2 dishes – we enjoyed one pie for dinner one night and the other for our lunch a couple of days later. I used a round glass dish (18cm wide, 7cm deep) and a rectangular dish (20.5cm x 15.5cm, 4.5cm deep).
- Make ahead or freeze for another day – see step 4 of the instructions.
- This recipe for spicy veggie pies is easily adapted if you want to make less or more.
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