Curried Vegetable Pot Pie Recipe

Name: Curried Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe pastry topping from Down-Home Vegetable Pot Pie(January, 01/p.56); 1 1/2 Tbs. vegetable oil; 1 large onion, chopped (1 1/2 cups); 1 clove garlic, minced; 4 tsp. curry powder; 1 head cauliflower, cut in florets (4 1/2 to 5 cups); 1 large all-purpose potato, peeled and diced (1 1/2 cups); 1 cup frozen peas; 1 3/4 cups vegetable broth; 1 tsp. salt; 1/2 cup canned crushed tomatoes or tomato puree; 1/2 cup sour cream; 2 1/2 Tbs. all-purpose flour

Servings: persons

1 recipe pastry topping from Down-Home Vegetable Pot Pie(January, 01/p.56)
1 1/2 Tbs. vegetable oil
1 large onion, chopped (1 1/2 cups)
1 clove garlic, minced
4 tsp. curry powder
1 head cauliflower, cut in florets (4 1/2 to 5 cups)
1 large all-purpose potato, peeled and diced (1 1/2 cups)
1 cup frozen peas
1 3/4 cups vegetable broth
1 tsp. salt
1/2 cup canned crushed tomatoes or tomato puree
1/2 cup sour cream
2 1/2 Tbs. all-purpose flour

1
1.
2
Prepare and refrigerate pastry.
3
Lightly grease 10- or 11-inch deep-dish pie pan and set aside.
4
In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat.
5
Add onion and cook, stirring often, until softened, 8 to 9 minutes.
6
Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.
7
Add vegetables, broth and salt and stir to mix well.
8
Bring mixture to a boil.
9
Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.
10
In small bowl, mix sour cream and flour until smooth.
11
Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes.
12
Transfer vegetables to prepared pie pan and let cool 15 minutes.
13
Preheat oven to 400F.
14
On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate.
15
Invert pastry over pie pan, then peel off paper.
16
Tuck edges of pastry inside edge of pan.
17
Poke steam vents in pastry with knife.
18
Bake until pastry is golden, 50 to 60 minutes.
19
Let stand 10 minutes before serving.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 recipe pastry topping from Down-Home Vegetable Pot Pie(January, 01/p.56), 1 1/2 Tbs. vegetable oil, 1 large onion, chopped (1 1/2 cups), 1 clove garlic, minced, and more.

Yes, Curried Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Vegetable Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions