Little spicy veggie pies

by Mr Hugo AL 2001

Prep: 10 minsCooking: 55 minsServes 4

Healthy

Vegan

Vegetarian

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Instructions

Step 1
For the topping, cook the potatoes in boiling water for 15–20 minutes until they become tender. Drain them while saving the water, then mash the potatoes with ground and fresh coriander and yogurt until they are creamy.
Step 2
As the potatoes are boiling, warm the oil in a large pan. Add the ginger and fry it briefly, then sprinkle in the curry powder and garlic, stirring quickly to prevent burning. Pour in a can of chickpeas along with its liquid. Stir thoroughly and mash them slightly in the pan. Add the second can of chickpeas, again including the liquid, along with the carrots, corn, bouillon, and tomato purée. Let it simmer for 5-10 minutes, adding some potato water if needed to adjust the consistency.
Step 3
Preheat the oven to 200C/180C fan/gas 6. Distribute the filling into four individual pie dishes, each approximately 10cm in width and 8cm in depth. Cover with the mashed topping, ensuring it is smoothed and sealed around the dish edges. For those adhering to our Healthy Diet Plan, bake two pies for 25 mins until they turn golden, and cook half of the spinach, reserving the rest for another day. Store the other two pies in the fridge to enjoy later; they will last for four days. If you're following the Healthy Diet Plan, place the extra two pies in the freezer to use at the end of the week. When reheating from frozen, bake them for 40-45 mins until they are golden and fully heated.

Recipe Story

Little Spicy Veggie Pies Recipe

Little Spicy Veggie Pies

Embark on a culinary journey with our Little Spicy Veggie Pies, where a symphony of flavors and textures awaits. These pies are a delightful fusion of spice and heartiness, perfectly suited for those who crave a savory snack with a kick.

Main Flavors and Ingredients

The Little Spicy Veggie Pies feature an exquisite blend of aromatic spices and fresh veggies. The heat of curry powder and the zing of finely chopped ginger, paired with the robust flavors of grated garlic, come together beautifully, forming a delightful base. Each bite is enriched with the creamy texture of warmly cooked chickpeas, the sweetness of grated carrots and frozen sweetcorn, and the earthy tones of gently wilted spinach. A touch of ground coriander enhances the dish’s complexity, while freshly chopped coriander brings a burst of freshness.

Nutritious and Satisfying

Not only do these pies tantalize your taste buds, but they also offer substantial nutritional benefits. Loaded with fiber and protein from chickpeas, along with vitamins and minerals from a medley of vegetables, these pies are a wholesome choice. The use of coconut yogurt adds a creamy depth while keeping them dairy-free, ensuring a deliciously satisfying eat.

Cooking Time

Packed with flavor and ready in under an hour, the Little Spicy Veggie Pies are perfect for both busy weeknights and leisurely weekends. With a cooking time of just 55 minutes and a quick prep time of 10 minutes, these pies make meal prep effortlessly enjoyable.

Serving Suggestions

Serve these veggie pies piping hot, perhaps alongside a zesty salad or a tangy yogurt dip. They make a savory side for dinner parties or a comforting centerpiece for a light lunch. Alternatively, distribute them as appetizers at gatherings and watch them disappear off the plate!

Variations

For a vegan twist, ensure your curry powder and other condiments are plant-based, and the pies remain deliciously dairy-free. Gluten-free enthusiasts can savor these by using a gluten-free pastry or crust. Feel free to customize; perhaps add baked potatoes or sweet potatoes for a sweeter note, or introduce bell peppers for extra crunch.

Explore the rich, bold flavors of Little Spicy Veggie Pies and elevate your mealtime experience with this scrumptious recipe!