A creamy, spicy, veggie curry with chunks of faux meat, blanketed with a warm comforting crust- ready in a hurry!
When you're stomach's growling and you've realized that you've spent far too long on the computer blogging- this is an easy and delicious go-to dish. Using a little help from the microwave, some pre-made crust, and curry paste, you'll be able to pull this together in a snap, and feed a lot of people (or have some great leftovers).
1 large onion, chopped
3 C. cubed potatoes
3 C. cubed carrots
3 C. cubed zucchini
1 C. cubed faux meat
2-3 T. Patak's Hot Curry Paste
1 13.5oz. can coconut milk
salt to taste
1 pkg. your favorite pre-made pie crust
(2 round crusts)
The picture of the curry paste says "extra hot," but I've only tried the "hot," which is pretty hot for me. It also comes in "mild" for those who don't like the heat but want to stay in the kitchen! It adds a great Indian curry flavor without going to your spice rack.
Put the cubed potatoes and carrots in a microwave safe bowl, cover with plastic (poke a couple holes) and microwave for 8-10 minutes, shaking it up halfway through. Meanwhile, saute the onions until nice and carmelized, then add the zucchini and saute for a few minutes. Add the cooked potatoes and carrots and faux meat, mix in the curry paste, and add the coconut milk. Stir to combine and reduce slightly (only a few minutes). Do not over cook, as the coconut milk will turn chunky. Transfer everything to a big casserole dish, place the pie crusts on top- you may cut them to fit and just arrange them together on top. cut a few slits to allow venting, and place in the oven for about 25 minutes at 375 degrees or until golden and bubbly. Allow to cool for a few, and serve warm.
This makes 10 good servings, so if you want- scale down, or save for great leftovers- better the next day!
Note: If you are on a fat-free diet, you can substitute vegetable broth thickened with a little cornstarch for the coconut milk/ saute onions, garlic, and zucchini in a little water instead of oil/ and season with dry curry seasonings instead of paste. The crust can be made lower in fat by using a recipe for samosas, typically 3 T. oil per 1 C. of flour and a little water, or eat over steamed rice. .. this preparation may take a bit longer though!