This week’s Meat Free Monday offering for you is a delicious comfort food curry pie. Anything wrapped in filo pastry goes down well in this house but this has to be one of our favourites. The children are very grateful to those of you who prompted me to write a recipe a week as it meant that I made it for Sunday lunch! (This serves the 6 of us with varying appetites so reduce or increase quantities accordingly)
All my quantities are -ish, apart from baking I am a bung it in, a glug, a smidgeon, a snippet of this and a big heap of that girl. You can vary the vegetables – pop in some mushrooms, a parsnip or two maybe some cauliflower – whatever takes your fancy! Taste and smell as you go along and adapt away to suit you and yours!
1 pack filo pastry
1 large onion diced
500g carrots sliced into nice big slices
3 large potatoes peeled and chopped into chunks
2 cloves garlic, crushed
2 cubes frozen chopped spinach (optional)
1 tin of chickpeas, drained and washed (We eat a lot of chickpeas so I buy them dried and then soak and cook them before freezing them and then bunging them in straight from the freezer. This means I probably use more than a standard tin in this recipe but there are 6 of us!)
Curry powder of your choice to taste (I really like Schwartz Korma blend at the moment, mild and tasty)
1tsp Marigold Bouillon (or an equivalent amount of your favourite vegetable stock) dissolved in a pint of hot water
50g grated cheddar
Melted butter for the filo, about 25-30g but it’s not an exact science (If you are a butter avoider use sunflower oil instead)
- Preheat the oven to 180°C and lightly grease a baking sheet
- Gently fry the onion in a little sunflower oil until soft and translucent, add the carrots and potatoes, garlic and curry powder and stir to coat, cook for a couple of minutes.
- Pour in enough stock to cover the vegetables, cover the pan and cook for about 10 minutes.
- Add the spinach (if using) and the chickpeas and cook for a further 10 minutes
- Remove the lid and blast off any remaining liquid so you have a fairly dry curry.
- Leave to cool a little.
- Layer 3 sheets of filo on the baking sheet. Brush each layer with melted butter/oil before adding the next sheet.
- Sprinkle with half the grated cheese, top with the curry mixture then sprinkle on the rest of the cheese
- Layer 3 sheets of filo on top (again brushing each sheet with butter/oil before popping another one on top), pushing it down at the edges so it seals in your filling.
- Tear a final sheet into pieces and crumple on top so you have a lovely crispy topping when it comes out of the oven. Brush with butter/oil.
- Pop into the oven for about 20 minutes or until the pastry is crisp and brown (keep an eye on it, filo can suddenly go from delicious to charcoal!)
Serve with salad (we had chips with ours too, shh don’t tell anyone!)