My mum is vegetarian and I have been brought up eating healthy, meat-free Indian food all my life. I love to fuse different cuisines together and this recipe is an example of that! Its really versatile and any good quality vegetables from your pantry or fridge can be exchanged or added to those in the recipe. You can pick up all the spices, herbs and seeds you need from our online shop at The Spice Kitchen. We source only the freshest raw spices from around the world, and each pack is hand-blended, hand-roasted and hand-grinded for the most delicious experience.
This take on the classic Indian Spiced Vegetable pie is takes on our Indian heritage and family history of making spices, marrying a traditional British pie with authentic flavours from India. Perfect for British Pie Week!
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1/4 teaspoon chilli flakes
- 1/2 teaspoon garam masala
- 60ml (1/4 cup) olive oil
- 1 large parsnip, peeled
- 1 onion
- 2 courgettes
- 1 sweet potato, peeled
- 2 garlic cloves, sliced
- 6 curry leaves
- 120g cherry tomatoes, halved
- 4 (25 x 25cm) shortcrust pastry sheets
- 1 egg, lightly beaten
- 1/2 teaspoon paprika
- Natural yoghurt & mango chutney to serve
Preheat the oven to 200°C / 180°C Fan.
Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
Chop parsnip, onion, courgette and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
Use an approx 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
Bake for 25 minutes until golden.
Serve with chutney and yoghurt. Delicious!