Pumpkin curry pie
LOVE pumpkin pie. LOVE
curry. LOVE pumpkin - Only once a year do they sell them. No more explanation
needed. Also - you can carve the pumpkin, and roast the seeds (in oven with a bit of salt, pepper and garlic - yum!)
Ingredients:
Insides of one pumpkin
1 butternut squash
1 pepper
4 carrots
2 onions
1 packet cashews
1 can coconut milk
1 vegetable stock cube
or equivalent
Spices (to taste):
rosemary, garlic, cumin, coriander, curry powder (1-2 tbsp)
Your basic pie crust (double the flour to butter):
- 1½ cups flour
- ½- ¾ cups vegan butter/margarine
- 1/3 cup water (or however until mixture isn’t too dry/wet and sticks
together)
1. Carve out the
pumpkin and remove the seeds (for your own roasting pleasure). Leave the gooey
insides to a side.
2. Chop up the rest of
the veg - put in a pot and cook until softens. Add the pumpkin fillings.
3. Make pie
crust: mash flour and butter (along with cinnamon if using) together until
cannot do so anymore with a knife. Then use the very tips of your fingers to
mix the rest in until like breadcrumbs. Add water and mix, roll into a ball.
4. Get your shortcrust pastry ball and split into two pieces (so that
one is twice the size of the other). Roll into a circle and place on pie tray/9
inch baking tray. Roll the other into a circle too.
5. Add your curry mix into the bottom pie crust. Place circular top
crust on top and secure at edges by pressing down the edge of a fork. Prick at
top with fork. Bake for ~30mins at 180 ̊or until crust browns a bit.
Also my puppy LOVES Autumn leaves.
