Vegetable Samosa Pie With Coriander Chutney
Taking inspiration from the classic Indian snack, this veggie samosa-style dish is packed full of four of your 5-a-day. Serve this curried vegetable pie with a zingy coriander chutney and cooling yoghurt.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Salt, Sugar, Vegetable oil, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Chop your potato[es] (skins on) into small bite-sized pieces
Top, tail, peel and dice your carrot[s] finely
Peel and dice your brown onion[s]
Peel and finely chop (or grate) your ginger and garlic
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped potatoes, diced carrot and diced onion to the pan and cook for 6-8 min or until starting to soften
Chop your coriander finely, including the stalks
Strip your mint leaves from their stems and chop them roughly, discard the stems
Dissolve your stock mix in 300ml [390ml] [510ml] boiled water
Once the veg has softened, add half the chopped garlic and ginger (save the rest for later!) to the pan with your curry powder, tomato paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min or until fragrant
Once fragrant, pour in the stock and cook for 3-4 min further or until the sauce has thickened
Once thickened, add your blanched peas with a generous grind of pepper and transfer to an oven-proof dish – this is your vegetable samosa pie mix
Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin
Lay the puff pastry sheet over the pie dish and trim off any excess (use any excess pastry for fancy pie decorations!)
Press the edges with a fork to seal the pastry to the dish and put the tray in the oven for 15-20 min or until puffed up, golden and cooked through
Reboil a kettle
Grind the chopped herbs and remaining chopped garlic and ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste
Add your rice vinegar, a pinch of sugar and a drizzle of olive oil to the paste and mix to combine – this is your coriander chutney
Trim, then add your green beans to a pot with a pinch of salt and cover them with boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender
Serve the vegetable samosa pie with the green beans, a dollop of the coriander chutney and natural yoghurt to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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