Food

Vegetable and coconut pot pies

Apr 02 04:52pm

Prep Time	Cook Time	Serves
25 mins	50 mins	4

Ingredients

1/3 cup korma curry paste
1 onion, chopped
2cm-piece ginger, finely chopped
2 parsnips, chopped
2 carrots, chopped
375g sweet potato, chopped
4 medium new potatoes, chopped roughly
400g can diced tomatoes
400ml can coconut milk
12 sheets filo pastry
1/4 cup melted butter
1/4 cup shredded coconut

Any combination of vegetables could be used in this delicious recipe, such as eggplant, zucchini and pumpkin. Make sure you adjust cooking times though so that the veggies will be tender.

Here's how:

1 Preheat oven to 180°C. Heat a pan over a medium heat. Add curry paste and cook for 1 minute. Add onion and ginger and cook, stirring, for 1 minute.

2 Add vegies, toss to coat with curry paste and cook for  5 minutes. Add tomato and coconut milk, stir to combine, bring to a simmer. Simmer for 20-25 minutes or until tender.

3 Divide curry between 4 ovenproof bowls. Brush filo sheets with butter and sprinkle with coconut. Scrunch each sheet and put 3 on each dish. Bake for 15-20 minutes.