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Curry Root Vegetable Pot Pie

Curry Root Vegetable Pot Pie is a delicious and hearty dish that brings together the comforting flavors of a traditional pot pie with the aromatic and spicy notes of curry. This unique twist on a classic dish is perfect for those looking to add a little excitement to their dinner table. The combination of root vegetables and a creamy curry sauce creates a warm and satisfying meal that is sure to please even the pickiest eaters.

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

Yield:

8 servings

Ingredients

1 ¾ cups sweet potato, peeled and cut 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

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.

Nutrition Facts (per serving)

518

Calories

32g

Fat

53g

Carbs

Protein

Complement

The rich and earthy flavors of the root vegetables, such as sweet potatoes, parsnips, and carrots, are complemented by the warmth and depth of the curry seasoning. This pot pie is not only a feast for the taste buds, but also a feast for the eyes, with its vibrant colors and enticing aroma. Whether you're a fan of traditional pot pies or a lover of spicy curry dishes, this Curry Root Vegetable Pot Pie is a delightful fusion of both worlds that is sure to become a new favorite in your dinner rotation.