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Spicy Veggie Pies

Prep Time 15 mins
Cook Time 45 mins
Course Main, Main Course
Cuisine Indian
Servings 4 people


  • 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


  • 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.


  • 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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Keyword cottage pie, curry powder, Indian, potato topping, vegan, vegetables, vegetarian