Whistle kitchen
Vegan recipes
Back to lunches

Curried vegetable pasties

    Long make
    Favourite

    Overview

    One of our favourite cooks, little bit of prep-work upfront but makes meals for multiple days. Can be had as an on-the-go-lunch or paired with chips for dinner.

    Ingredients

    • 1 tbsp olive oil

    • 1 brown onion

    • 1 large butternut squash

    • 1 large carrot

    • 1 large potato

    • 1 bell pepper

    • 2 tbsp curry powder mild

    • 1 tsp garam masala

    • 2 cloves garlic

    • 1 (400g) tin chopped tomatoes

    • 70g creamed coconut chopped

    • 1 (400g) tin chickpeas

    • 100g frozen peas

    • handful fresh coriander

    • salt

    • black pepper

    Method

    1. Heat oil in a large pan over a low heat. Add the onion. Fry gently for 5-10 minutes until softened. Add in the sweet potato, carrot, pepper, curry powder, garam masala, and garlic. Fry for a further 5 minutes whilst stirring.

    2. Add tinned tomatoes, creamed coconut, chickpeas, and peas. Bring to a simmer, cook whilst covered for 20 minutes until vegetables are tender. Stir often to avoid burning. Add a splash of water in case the mixture is too dry; be careful to avoid wetting too much as this will make the pastry soggy.

    3. Once everything has cooked through, add salt and pepper, cool to room temperature, and then refrigerate until needed.