Pumpkin curry pie

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.