Coconut Curry Vegetable Pie

Coconut Curry Vegetable Pie

Prep Time
35 Minutes + Resting Time
Cooking Time
30 Minutes

With warming spices and a gentle curry kick, this veggie curry pie is feel good cooking at its best. It’s packed with the pick of the season’s produce and anti-inflammatory favourites like turmeric to help ward off those seasonal colds.

A traditional family-sized pie, it’s a simple and easy meal that can feed a crowd. But if there are any leftovers, it’s just as delicious reheated the next day for a quick supper.

The filling also makes for some tasty pasties – you can use the pastry recipe here from our Leek and Feta Pasties. Delish!


Image: Photographically

1/3 cup rye flour
3/4 cup plain flour
good pinch of salt
125 g butter
2-3 tbsps cold water
1 tbsp milk / 1 egg
for glazing
2 tbsps Pureharvest Organic Sunflower Oil,
1 onion
finely chopped
2 garlic cloves
1 green chili
finley chopped (de-seeded if you want less heat)
1 tbsp garam masala
1 tsp cumin
1 tsp turmeric
2 carrots
1/2 cauliflower
broken into florets
150g pumpkin
75 green peas
(frozen is fine)
300 ml Pureharvest Coco Quench,
25 g organic butter
25 g flour

For the crust
Pulse together the flour and salt in a food processor. Add the butter and pulse until the mix forms pea-sized pieces. Slowly add the cold water, 1 tablespoon at a time and pulse until the dough just comes together.Turn the dough out, gather into a ball then flatten into a disc. Wrap it up and rest it in the fridge for 30 mins or until cold.

After 30 mins, remove from the fridge and, on a lightly floured surface, roll it out to a rough rectangle. Pick up one short end of the dough and fold it a third of the way up the rectangle, then pick up the other end and fold it over the already folded section. The dough should now be folded into thirds.

Turn the dough 90° and roll out into a rectangle, it should become smoother and easier to work with. Repeat this folding, turning and rolling procedure 2-3 times before reshaping into a round disc, re-wrapping and resting in the fridge for 30 mins.

For the filling
Preheat oven to 180°C.
In a large pot, heat the oil and add the onion, garlic and chili and cook for 2-3 minutes until tender. Add the garam masala, cumin and turmeric, stir and cook for another minute.

Leaving aside the peas, add the vegetables and Coco Quench to the pot and bring to the boil. Simmer for 5 mins until the veggies are just tender. Drain, reserving the cooking liquid, then mix in the peas.

In a medium pan, melt the butter, stir in the flour and cook for about 1 min. Add the reserved liquid and cook, stirring, to form a thick sauce. Simmer for a few minutes, remove from the heat and stir through the vegetables. Set aside to cool.

Spoon the filling into your pie dish and brush the edge of the dish with water. On a lightly floured surface, roll out the dough to your desired size and place over the pie, pressing it to the rim of the dish to seal.

Cut a few slits in the pie crust to allow air to escape, brush with milk or egg, then bake in the oven for 30-35mins, or until the pastry is cooked and golden.


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