Curry Root Vegetable Pot Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Curry Root Vegetable Pot Pie Recipe). I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Curry Root Vegetable Pot Pie Recipe

Ingredients

1 ¾ cups sweet potato

peeled andcut into 2-inch chunks

1 ¾ cups red potatoes

peeled and cut into 2-inch chunks

1 ¾ cups parsnips

peeled and cut into 2-inch chunks

1 ¾ cups carrots

peeled and cut into 2-inch chunks

2 tablespoons olive oil

sea salt and ground black pepper to taste

1 tablespoon butter

1 cup chopped onion

2 tablespoons butter

1 ½ cups vegetable broth

½ cup whole milk

3 tablespoons all-purpose flour

1 ½ teaspoons curry powder

or more to taste

1 (17.25 ounce) package frozen puff pastry

thawed and cut into four 5-inch squares

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potato red potatoes parsnips and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.

Step 3

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened 20 to 30 minutes.

Step 4

Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted 2 to 3 minutes.

Step 5

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.

Step 6

Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.

Step 7

Bake in the preheated oven until pastry is golden brown and puffed 17 to 20 minutes.

Nutritional Information

Curry Root Vegetable Pot Pie Recipe

Servings Per Recipe:8

Calories: 517.9

% Daily Value *

Protein: 7.4g 15%

Carbohydrates: 52.5g 17%

Dietary Fiber: 5.3g 21%

Sugars: 6.9g

Fat: 31.6g 49%

Saturated Fat: 9.4g 47%

Cholesterol: 13mg 4%

Vitamin A Iu: 9358.9IU 187%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.2mg 15%

Vitamin C: 11.8mg 20%

Folate: 92.1mcg 23%

Calcium: 67.4mg 7%

Iron: 3.1mg 17%

Magnesium: 42.2mg 15%

Potassium: 553.4mg 16%

Sodium: 355.6mg 14%

Thiamin: 0.4mg 37%

Calories From Fat: 284.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.