SUPREME RECIPE OF THE WEEK:
Curried Vegetable
Potpie
SERVES 6
PREP TIME: 15 minutes
/ TOTAL TIME: 1
hour 25 minutes
INGREDIENTS:
1 Tbsp olive oil
1 sm head cauliflower (cut into 1" florets)
2 lg sliced carrots
1 thinly sliced onion
2 thinly sliced cloves garlic
1½ Tbsp Madras curry powder
½ tsp kosher salt
⅓ c light coconut milk
5 Tbsp all-purpose flour
2 c low-sodium vegetable or chicken stock
1 c thawed frozen peas
Basic Pie Dough
1 sm head cauliflower (cut into 1" florets)
2 lg sliced carrots
1 thinly sliced onion
2 thinly sliced cloves garlic
1½ Tbsp Madras curry powder
½ tsp kosher salt
⅓ c light coconut milk
5 Tbsp all-purpose flour
2 c low-sodium vegetable or chicken stock
1 c thawed frozen peas
Basic Pie Dough
PREPARATION:
1.
HEAT oven to 375°F.
2. HEAT the olive oil in large skillet over medium-high heat. Add the cauliflower, carrots, and onion and saute until vegetables begin to soften, 4 to 5 minutes. Add the garlic, Madras curry powder, and kosher salt. Cook until garlic and curry powder are fragrant, 1 minute.
3. WHISK the coconut milk and all-purpose flour and add to pan. Cook 1 minute. Let mixture come to a boil. Stir in the stock. Reduce to a simmer and cook until mixture is thickened, 5 to 7 minutes.
4. STIR in the thawed frozen peas and transfer to 2 qt baking dish.
5. ROLL out Basic Pie Dough on floured cutting board to ⅛" thick. Place over baking dish. Fold overhanging edge inward, pinch to crimp, and cut vents in dough. Place dish on sheet pan and bake until crust is golden brown and filling is bubbling around edge, 45 minutes. Let cool 15 minutes before serving and garnish with fresh cilantro.
2. HEAT the olive oil in large skillet over medium-high heat. Add the cauliflower, carrots, and onion and saute until vegetables begin to soften, 4 to 5 minutes. Add the garlic, Madras curry powder, and kosher salt. Cook until garlic and curry powder are fragrant, 1 minute.
3. WHISK the coconut milk and all-purpose flour and add to pan. Cook 1 minute. Let mixture come to a boil. Stir in the stock. Reduce to a simmer and cook until mixture is thickened, 5 to 7 minutes.
4. STIR in the thawed frozen peas and transfer to 2 qt baking dish.
5. ROLL out Basic Pie Dough on floured cutting board to ⅛" thick. Place over baking dish. Fold overhanging edge inward, pinch to crimp, and cut vents in dough. Place dish on sheet pan and bake until crust is golden brown and filling is bubbling around edge, 45 minutes. Let cool 15 minutes before serving and garnish with fresh cilantro.
THE SKINNY: (per serving) 353
cal, 9 g pro, 40 g carb, 5 g fiber, 5 g sugars, 19 g fat, 6.5 g sat fat, 422 mg
sodium
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