Curry Pie

Like this:
vegan curry pie
4 Persons
50 minutes


450g tin Butter Beans (drained and rinsed)
450g tin Kidney Beans (drained and rinsed)
⅓ cup Capsicum
⅓ cup Broccoli Florets
⅓ cup Sweet Potatoes, cubed
1 Carrot, cubed
¾ cup Frozen Peas
270ml coconut cream
1 Garlic Clove, crushed
1 Fresh Chilli
1 TBS Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Turmeric
2 TBS Keen’s Traditional Curry
Salt (to taste)
Pampas Puff Pastry, partially thawed

cooking procedure

1. Peel and chop carrot, sweet potato, mushrooms, and chop broccoli, capsicum in small cubes.

2. Heat olive oil, chilli and garlic in a pot.

3. Add carrots, sweet potato, broccoli, capsicum and peas. sauté for another 5 minutes.

4. Add beans, coconut cream, and spices, and reduce to simmer for approximately 30 minutes.

5. Either, pre-heat oven to 200°c/180°c fan-forced, or warm up pie-maker.

6.a.If using oven, line base pie dish/es with pastry, trimming to fit. Add pie filling and cover with a sheet of puff pastry. Trim to fit and seal edge with a fork. Cook in oven until golden brown, approximately 30 minutes.

6.b. If using pie-maker, cut pastry to size and line the base. Spoon filling and cover with puff pastry. Cook until golden brown.

7. Serve hot and enjoy with your friends and family.

This mixture is great to freeze and use in future pies.