Thai Green Curry Pie
This Thai green curry pot pie is vegan comfort food at its finest, with just the right amount of heat from the Thai curry paste. Packed with a blend of nutritious vegetables, protein-rich tofu, and creamy coconut milk, all encased in a golden, flaky, buttery puff pastry; this Thai green curry pie is hearty, satisfying, and entirely plant-based. Pair with a crisp, refreshing salad or steamed jasmine rice, and see how this comforting vegan meal warms your soul on a chilly winter evening.
Ingredients
- 1 onion
- 5 garlic
- 1 inch cube ginger
- 4 tbsp green Thai curry paste
- 1 cup mushrooms
- 1 red bell pepper
- 1 orange bell pepper
- 1 cup snap peas
- 1 cup green peas
- 1 block tofu
- 1/2 can coconut milk
- 1.5 cups veggie broth
- Cornstarch slurry 5 tbsp cornstarch with 5 tbsp water
- Juice of 1/2 a lemon
- 1 puff pastry
- 1 tbsp olive oil for brushing
Instructions
- Cook your onion over medium heat for 5 minutes, then add your garlic, ginger, and curry paste and mix for 1 minute to toast.
- Add in your veggies and cook for a further 5 minutes.
- Add in your tofu, coconut milk, broth and lemon juice and bring to a simmer.
- Mix in your cornstarch slurry and stir for a few minutes until the mixture thickens.
- Transfer your curry into a baking dish, cover with puff pastry and brush with olive oil or vegan egg wash.
- Make 3 slits on the top then bake at 400f for 45 minutes or until the top is golden.
Nutrition
Serving: 1servingCalories: 577.4kcalCarbohydrates: 51.1gProtein: 18gFat: 35.2gSaturated Fat: 11.2gPolyunsaturated Fat: 13.72gMonounsaturated Fat: 7.51gSodium: 478.2mgPotassium: 561.7mgFiber: 4.5gSugar: 10.4gVitamin A: 84.36IUVitamin C: 124.75mgCalcium: 306.9mgIron: 4.5mg
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