spiced vegetable pot pie with chestnuts

[Guest guest]

I've not tried this myself yet but I think it would be ideal for converting

to the crockpot.

 

what do you think?

 

Claire

 

 

Spiced Vegetable Pot Pie with Chestnuts

by

Roopa Gulati

from

Good Food Live

Roopa Gulati gives warming winter veggies an Indian spin, by cloaking them in

masala and vibrant spices

Servings: 4

Level of difficulty: Easy

Preparation Time: 25 minutes

You will need:

Vegetable Peeler, Saucepan, Cutting Boards, Cook's Knife,

Main

2 medium carrots

2 small parsnips

200 g butternut squash

3 tbsp vegetable oil

1 tsp black mustard seeds

14 curry leaves fresh

2 dried red chillies broken, seeds removed

3 large shallots sliced

2 tsp dark brown muscovado sugar heaped

0.5 tsp ground turmeric

200 g tomatoes peeled, seeds removed and chopped

200 ml vegetable stock or water

30 ml sherry vinegar

2 green chillies

100 g vacuum packed chestnuts quartered

500 g mashed potato , buttery, flavoured with toasted cumin and chopped

coriander

Method

Mix all the vegetables together in a bowl and set aside while you make the

masala base. Heat the oil in a large pan over a medium heat and toss in the

mustard seeds, curry leaves and dry chillies.

Swirl around for a couple of seconds before adding the sliced onions and

garlic. Stir and fry until the onions turn golden around the edges.

 

Tip in the prepared vegetables, and sprinkle over the turmeric and sugar.

Stir and fry for another minute before adding the chopped tomatoes, stock,

vinegar and whole chillies. Cover and simmer for about 45 minutes, until the

vegetables are tender.

 

Add the chestnuts 10 minutes before the casserole is ready. Turn the

vegetables into an ovenproof dish and top with spiced mashed potato. Place

under a

grill, or bake in a hot oven until the top of the pie colours and crispens.

Serve piping hot. You can also serve this dish as a casserole, without the

potato topping - pass around a plateful of hot naans instead.