J
JaneA thoroughly satisfying mild, vegetable miso curry pot pie
Ingredients
- 2 tbsp olive oil
- 1 medium onion, 1 cup chopped
- 2 tsp (4 cloves) garlic, minced
- 1 Indian Dal blend
- 1 1/2 cups (1 large) potato, 3/4" cubes
- 1 1/2 cups (1 medium) sweet potato, 3/4" cubes
- 3 cups (1 medium) squash, 3/4" cubes
- 2 tbsp miso paste
- 1 can coconut milk
- 1 cup veg broth
- 2 cups kale, torn
- ready rolled Puff Pastry - (Jus Roll is vegan)
Instructions
- Slow Cook 1) Heat oil in a medium saucepan; sauté onion for 3 minutes to soften 2) Stir in the garlic; cook for another half minute & transfer mixture to slow cooker 3) Stir in the potato, sweet potato, squash, Indian Dal blend, miso paste, coconut milk, & broth 4) Stir, cover & cook on LOW: 5 hours or HIGH: 2 hours. 5) Remove lid; stir in kale 6) Preheat oven to 375 degrees. 7) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 8) Roll pastry over the top of the pie & cut 3 x 1" slits in the top middle of the pastry 9) Brush pastry with milk / almond milk wash & bake for 30-40 minutes in the oven
- Pressure Cook 1) Heat the oil on sauté function; sauté onion for 3 minutes to soften 2) Stir in the garlic; cook for another half minute & turn off sauté 3) Stir in the potato, sweet potato, squash, Indian Dal blend, miso paste, coconut milk, & broth 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 6) Vent with Quick Pressure Release 7) Remove lid; stir in kale. 6) Preheat oven to 375 degrees. 8) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 9) Roll pastry over the top of the pie & cut 3 x 1" slits in the top middle of the pastry 10) Brush pastry with milk / almond milk wash & bake for 30-40 minutes in the oven
Tips
Substitutions: add green peas in place of kale
Additions: add a can of garbanzos, drained to the mixture
Other uses: leave out the "pie" part, omit the pastry and simply serve over steamed rice as a curry
