This has been a wonderful, flavorful alternative to samosas! No deep-frying needed. This contains all the same flavors and makes a very satisfying meal. For the vegan pie crust, I just make my usual pie crust recipe but substitute vegan butter. It works very well!
Ingredients
2 sheets vegan pie crust
5 medium potatoes
2 cups broccoli
3 cloves garlic
one medium yellow onion
1 inch ginger piece
1.5 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp cumin
0.5 tsp turmeric
2 tsp curry powder
0.5 tsp garam masala
1 large carrot
0.25 cup diced tomatoes
15 oz can of peas
1 tbsp tomato paste
3 tbsp vegetable oil
Preparation
Measure out the ground spices in a small container. Measure out the whole spices in a separate container.
Grate the garlic and ginger.
Finely dice the onion.
Dice the carrot and broccoli.
Peel and dice and boil the potatoes, then drain them and set aside.
Heat the oil and sizzle the whole spices for a minute. Add the onions, garlic, and ginger. Cook for 4-5 minutes. Add the ground spices, cook for a minute.
Add the tomato paste and diced tomatoes and cook for a minute. Mix in broccoli and carrots, and add 1.5 cups of water. Cover with a lid and simmer until veggies are tender.
Season with salt. Mash in the potatoes and fold in the peas. Allow to cool.
Roll out the pie crusts and line the bottom of a 9-inch pie pan with the larger one. Fill with potato mix. Top with the other crust and crimp the edges.
Cook at 350F for 45-55 minutes, until light brown.
Cool and serve with yogurt!
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