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Curried Squash and Chickpea Puff Pie

Recipe

Prep this ahead of time and when you’re ready, just chuck it in the oven.

Serves: 2 | Prep time: 15 mins | Cooking time: 30 mins

British | Main | MOB

Ingredients

  • 1 Butternut Squash
  • 1 Tin Chickpeas
  • 1 Red Onion
  • 2 tbsp tomato Paste
  • 3 Garlic Cloves
  • 1 Green Chilli
  • 2 tbsp Curry Powder
  • 200g Rice Pouch
  • Big Bunch Coriander
  • 1 Tin Coconut Milk
  • 1 Pack Vegan Puff Pastry
  • 2 tbsp Oat Milk
  • Pepper
  • Olive Oil
  • Salt

Method

  1. Preheat the oven to 200°C.
  2. Peel and halve the butternut squash. Scoop out the seeds and discard. Dice the butternut squash into 3cm cubes. Drain the chickpeas and combine with the squash in a bowl.
  3. Toss with a few glugs of olive oil, season with salt and add 1 tbsp of curry powder. Chuck in the oven for 25 mins until the chickpeas are crispy and the squash is tender.
  4. Meanwhile, dice the onion, garlic, chilli and ginger. Preheat a large saute pan over a medium-high heat. Sweat off the veggies in a dash olive oil with a pinch of salt for 5 mins.
  5. Add the remaining curry powder and cook for 1 min before adding the tomato paste. Cook for another 5 mins. Add the coconut milk and bring to a simmer.
  6. Add the squash and chickpeas and stir through the rice. Roughly chop the coriander and fold through the mix. Allow to cool.
  7. Top with the pastry, brush with oat milk and bake for 25-30 mins until puffed and golden.
  8. Allow to cool for 10 mins and serve.