Sweet Vegetable Curry Pot Pie with Rice Crust
Submitted by pops288
A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
60 minPot pie just got a global passport.
Instead of the usual pastry crust and chicken filling, this version layers a warmly spiced vegetable curry under a toasted brown rice top.
Sweet potato, eggplant, mushrooms, and green peas cook in a sauce scented with curry powder, whole mustard seeds, fresh ginger, orange juice, and a splash of white wine.
The rice crust is brilliantly simple: sticky short-grain brown rice mixed with honey and cardamom, pressed over the top and brushed with canola oil so it bakes into a golden, slightly crunchy lid.
Feeds eight and there’s not a drop of dairy or a gram of meat in sight.
Variations
- Use vegetable broth in place of white wine for a fully alcohol-free version.
- Add chickpeas along with the peas for extra protein and heft.
- Stir in a handful of baby spinach at the end for a pop of green and extra nutrition.
Chef Tips
- Wait for the mustard seeds to pop before moving on. That sizzle and crackle is the signal that the seeds have released their flavor.
- Use sticky, slightly overcooked rice for the crust. It needs to hold together as a solid top layer, and dry, fluffy rice won’t do that.
- Don’t skip the lemon juice stirred in at the end. It brightens the whole filling and balances the sweetness of the yams and fruit juices.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Coat an 8-cup casserole dish with vegetable spray.
Filling: In a Dutch oven, heat orange juice and apple juice concentrate until bubbling.
Add onion. Cook, stirring, 3 minutes.
Add yam or sweet potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook, stirring, 5 minutes, or until seeds pop.
Add flour; cook, stirring, 2 minutes. Add water if mixture is dry.
Gradually add wine or vegetable broth andcook 5 to 8 minutes, or until slightly thickened.
Remove from heat and stir in peas and lemon juice.
Pour into prepared casserole dish.
Crust: In a bowl, combine rice, honey and cardamom.
Spoonover pie filling and smoothwith back of wooden spoon.
Brush with canola oil. Bake 35 minutes, or until crust is lightly browned and filling bubbles.
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