Classic Curried Vegetable Pie Recipe
Summary
Ingredients
| Shortcrust pastry | 1⁄2 Pound | |
| Potatoes | 1 Pound | |
| Tomatoes | 4 | |
| Brinjals | 1⁄2 Pound | |
| Tomato sauce | 2 Tablespoon | |
| Dry kidney beans | 1⁄2 Pound | |
| Onions | 4 Small | |
| Sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1737 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 6.7 g33.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.6 mg4.4%
Total Carbohydrates 337 g112.2%
Dietary Fiber 66.9 g267.5%
Sugars 64.5 g
Protein 75 g150.3%
Vitamin A 86.8% Vitamin C 345.6%
Calcium 43% Iron 121.4%
*Based on a 2000 Calorie diet
Directions
Boil in fresh water until almost soft, season to taste, and stir in the curry mixture, boil potatoes in their jackets, remove the skins and slice 1/4 inch thick.
Scald tomatoes and peel, then cut in slices and sprinkle with sugar.
Peel onions and brinjal and slice 1/4 inch thick, dusting with salt and flour.
Fry all the vegetables lightly and separately, starting with the onions.
Butter a fireproof dish and arrange the vegetables in layers, first the tomato slices, then onions, drained beans and potato slices.
Repeat until the dish is full, finshing with tomato.
Measure the curry bean liquid, and bring this up to 3/4 pint, stir in the tomato sauce, bring to the boil and thicken slightly with a tablespoon of flour, mixed smooth with cold water.
Pour this sauce over the vegetables.
Roll out pastry and cover the pie.
Bake at 400°F.
until golden brown.
Serves 6.
Chef
