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
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
- 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.
- Add the squash and chickpeas and stir through the rice. Roughly chop the coriander and fold through the mix. Allow to cool.
- Top with the pastry, brush with oat milk and bake for 25-30 mins until puffed and golden.
- Allow to cool for 10 mins and serve.