Healthy Vegan Curry Pot Pie Recipe

This vegan curry pot pie recipe was a “main course” entry in a recipes I had a few years back. Posted by reader Vanessa Burnham. She uses a mixture of light coconut milk and broth to keep the filling light and flavorful, and opts for whole grains for most of her biscuit toppings.

Make this vegan curry pot pie for a healthy weekday meal

This Vegan Curry Pot Pie recipe was originally posted in 2014, but has since been updated with nutrition facts, details, and answers to frequently asked questions about some of the ingredients.

Can I substitute fresh ginger with grated ginger?

Yes, use 1/2 teaspoon grated ginger instead of fresh ginger. If you want a less pronounced ginger flavor, just 1/4 teaspoon can be used.

How can I reduce the sodium in this vegan curry pot pie?

You can use low-sodium vegetable broth. Alternatively, try tasting the filling before adding salt. Add salt to taste. There may not be many that suit your needs. Do not cut the biscuit salt as it enhances the flavor.

Can I use a different type of lentil?

We do not recommend replacing lentils. Vanessa loves red lentils in this recipe because red lentils cook quickly. If you use a different type of lentil, you will need to heat it longer until it becomes soft.

Can I use sweet potatoes?

absolutely! Note that sweet potatoes cook faster than regular potatoes. The flavor of yam goes well with curry.

Should I use two types of flour for my biscuits?

No, you can use all purpose flour for all flours if you prefer. If so, increase the proportion of all-purpose flour for best results. Whole-wheat pastry flours are finer and lighter than most other types.

Special diet options: Vegan Curry Pot Pie

According to the ingredients, this recipe is dairy-free/dairy-free, egg-free, peanut-free, tree-nut-free, vegan, and vegetarian.

soy free Vegan Curry Pot Pie, consider omitting the TVP or substituting it with your favorite soy-free hearty protein.・Choose soy-free margarine.

Healthy vegan curry pot pie

total time

1 hour and 30 minutes

author: Vanessa Burnham

Recipe type: Appetizer

cooking: Indian people

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 celery sticks, chopped
• 4 cloves of minced garlic
• 2 tablespoons grated ginger
• 1½ tsp salt
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• ¼ teaspoon cardamom
• ¼ tsp red pepper flakes
• 3 tablespoons all-purpose flour or whole wheat flour
• 2 cups vegetable broth
• 1 3/4 cups light canned coconut milk
• 1½ cups water
• 1 cup red lentils
• 1 cup chopped potatoes
• ½ cup TVP (textured vegetable protein)
• ½ cup frozen peas

• ¾ cup dairy-free, unsweetened milk
• 2 teaspoons agave nectar (you can substitute your favorite sweetener)
• 1 teaspoon apple cider vinegar
• 1¼ cup whole wheat flour
• ½ cup all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons dairy-free butter spread, warmed to room temperature

1. Preheat oven to 400 degrees Fahrenheit and grease a 3-quart casserole dish.

1. Heat the oil in a skillet over medium heat. Add onions, carrots and celery and sauté for 5-7 minutes until softened. Add garlic, ginger, salt, cumin, turmeric, cardamom and red pepper flakes and sauté for 30 seconds. Add flour and stir until evenly coated.
2. Add vegetable broth, coconut milk, and water. Add lentils, potatoes and TVP. Cook until mixture thickens and lentils and potatoes are tender, about 15 minutes. (Make the biscuit topping below while it is simmering.)
3. Add peas and heat through. Add salt as needed.

1. Combine the milk, agave nectar, and vinegar in a small bowl and whisk to combine.
2. In a medium bowl, whisk together flour, all-purpose flour, baking powder, baking soda, salt, and pepper. Add the butter spread and whisk until a coarse flour forms. Add the milk drink mixture and stir, kneading until a dough comes together.

1. Pour the filling into the prepared casserole dish. Spread the biscuit dough over it.
2. Bake for 40 to 45 minutes or until crust is golden brown.

Serving size: ⅙ pie calorie: 359 thick: 10.4g saturated fat: 4.7g carbohydrate: 50.3g sugar: 6.5g sodium: 1236mg fiber: 14.6g protein: 17.6g

3.5.3229

More plant-based, dairy-free dinners from the oven

Dairy-Free Eggplant Lasagna

plant-based sausage pizza

Vegan Baked Mac & Cheese