Sweet Vegetable Curry Pot Pie with Rice Crust
Yield
8 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ¼ | cup |
orange juice
|
|
| 2 | tablespoons |
apple juice concentrate
|
* |
| 1 | cup |
onions
chopped |
|
| 1 | cup |
sweet potatoes, or yams
raw, cubed |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | teaspoon |
mustard seeds
whole |
|
| 2 | teaspoons |
curry powder
|
|
| 1 | tablespoon |
ginger
grated |
|
| 3 | cups |
eggplant
peeled and cubed |
*
|
| 1 | teaspoon |
unbleached all-purpose flour
|
|
| ¼ | cup |
water
if necessary |
|
| ½ | cup |
white wine
or vegetable broth |
*
|
| 1 | cup |
green peas
|
|
| 1 | teaspoon |
lemon juice
|
|
| Crust | |||
| 2 | cups |
rice
brown, short-grain, cooked (should be slightly sticky) |
|
| 1 | teaspoon |
honey
|
|
| ½ | teaspoon |
cardamom seeds
|
|
| ½ | teaspoon |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 59 | ml |
orange juice
|
|
| 3E+1 | ml |
apple juice concentrate
|
* |
| 237 | ml |
onions
chopped |
|
| 237 | ml |
sweet potatoes, or yams
raw, cubed |
|
| 237 | ml |
mushrooms
sliced |
|
| 5 | ml |
mustard seeds
whole |
|
| 1E+1 | ml |
curry powder
|
|
| 15 | ml |
ginger
grated |
|
| 7.1E+2 | ml |
eggplant
peeled and cubed |
*
|
| 5 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
water
if necessary |
|
| 118 | ml |
white wine
or vegetable broth |
*
|
| 237 | ml |
green peas
|
|
| 5 | ml |
lemon juice
|
|
| Crust | |||
| 473 | ml |
rice
brown, short-grain, cooked (should be slightly sticky) |
|
| 5 | ml |
honey
|
|
| 2.5 | ml |
cardamom seeds
|
|
| 2.5 | ml |
canola oil
|
|
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.
