Don’t be put off because it’s vegan
Vegan samosa pie, well I have to say this turned out better than I thought. I would say that the gluten free pastry was a little crisp but it tasted ok. The dahl complimented the pie and gave the dish some moisture.
4 potatoes chopped into cubes
2 carrots chopped
2 onions sliced
1 bag of spinach
cup of peas
half cup of frozen sweetcorn
3 garlic cloves
2 table spoons of curry paste
salt and pepper
Fresh chopped coriander
Slice onions and saute in a glug of oil until brown, add chopped garlic and curry paste mix and cook for five minutes. Meantime cook the vegetables in salted water until soft. Drain and add to the pan, mix everything together and cook for 5 to 10 minutes mixing occasionally. Add lemon juice, salt and pepper and the chopped coriander. Transfer into an ovenproof dish and top with rolled out pastry.
Place into a medium oven and cook for 20 to 30 minutes or until the pastry is golden brown.
1 and a half cups Red Lentils washed
1 and a half tablespoons of curry paste
1 garlic clove
3 chopped tomatoes
1 tablespoon of tomato puree
1 litre of coconut water with stock powder
1 dessert spoon of vegan spread
splash of oil
salt and pepper
Fry onions and carrots until cooked, add garlic and washed lentils and curry paste. Stir, add coconut water and stock, cook until the lentils are soft. Add chopped tomatoes and tomato puree, cook for five minutes then add vegan spread and salt and pepper.
Enjoy the pie and dahl with carrot salad and a tomato, onion and cucumber salad.
All vegan but well worth a try if you fancy a meat free Monday.