Red Curry Butternut Squash Pot Pie (members only)
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This Red Curry Butternut Squash Pot Pie is veggie-packed comfort food. Tender veggies, chickpeas and a delicious coconut curry sauce.
If you are in need of some comfort food then you need to make this Red Curry Butternut Squash Pot Pie! It is seriously so cozy. The veggies are tender, the chickpeas add some plant protein and the coconut curry sauce is delicious.
And don’t get me started on the puff pastry topping. Yes, puff pastry can be made vegan. And luckily, you can pick it up in the freezer section. It adds the perfect crunch to this dish with the saucy curry.
Perfect for a Sunday when you want a cozy dinner.
why you’ll love this pot pie
- gorgeous – this pot pie is beautiful. I think we eat with our eyes first, and this one will draw you right in.
- delicious – the coconut curry sauce is my favorite! It isn’t overly spicy and is seasoned to perfection.
- show stopper – put this on your dining table and everyone will be impressed. Beautiful and delicious.
tips & tricks
I like to taste the sauce before adding the puff pastry – adjust the seasonings at this point.
Be sure to place the pan on the baking sheet before placing in the oven. The pot pie gets very bubbly while baking and you might have some spillage.
in the process
need more recipe inspo? check these out:
Red Curry Butternut Squash Pot Pie
Ingredients
- 2 tablespoons oil I used avocado oil
- 2 cups butternut squash peeled & cubed
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ginger peeled & minced
- 2-4 tablespoons red curry paste to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/3 cup flour
- 2 cups broth I used vegan chicken broth
- 1 cup broccoli florets
- 1 15-ounce can chickpeas drained & rinsed
- 1 15-ounce can coconut milk
- 1/2 tablespoon vegan butter melted
- 1 sheet frozen puff pastry thawed
- flakey salt optional, for serving
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in an oven safe braiser/pan over medium heat. Add the squash, onion, garlic, ginger, curry paste & dry seasonings. Cook down for 5-7 minutes, or until the veggies start to get tender.
- Add in the flour and cook for 2 minutes or until the flour starts to brown. Slowly pour in the broth and whisk until smooth. Pour in the broccoli & chickpeas, lower the heat and simmer for 10 minutes, or until the broccoli starts to get tender, stirring frequently.
- Roll out the puff pastry to fit the size of your pan & cut some slits in the center. Melt the vegan butter and set aside.
- Pour in the coconut milk and stir until combined. Remove the pan from the heat and place on a baking sheet. Place the puff pastry over the pan, tucking in the sides as needed. Brush with the melted vegan butter and place in the oven (on the baking sheet) for 30 minutes, or until the puff pastry is browned and crispy.
- Remove from the oven, sprinkle with salt and enjoy!
Notes
- I like to taste the sauce before adding the puff pastry – adjust the seasonings at this point.
- Be sure to place the pan on the baking sheet before placing in the oven. The pot pie gets very bubbly while baking and you might have some spillage.Â
