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Coconut Curry Pumpkin Pot PieCoconut Curry Pumpkin Pot Pie

Coconut Curry Pumpkin Pot Pie

Get to know pumpkin's savory side with this unique spin on a classic Minnesota comfort food. Canned pumpkin pumpkin purée means easier prep and no mess associated with removing a whole pumpkin's seeds and pulp. Plus, you can make this recipe anytime - not just during the limited fall harvest season.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Coconut Curry Pumpkin Pot Pie
Coconut Curry Pumpkin Pot Pie
00
Cook Time70 Minutes
Ingredients
2 tablespoons butter
2 shallots, diced
1 medium potato, peeled and diced
3 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup frozen peas
1 can chickpeas
1 tablespoon curry powder
½ teaspoon turmeric
¼ teaspoon coriander
2 tablespoons tomato paste
1 can coconut milk
1 cup pumpkin purée
2 sheets puff pastry
Directions
  1. Heat oven to 375 F.
  2. In large skillet, melt butter.
  3. Add shallots, potatoes, carrots and celery.
  4. Cook about 10 minutes, until vegetables are beginning to soften.
  5. Add garlic, peas and chickpeas and cook another 2 minutes.
  6. Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
  7. Add coconut milk and pumpkin puree and mix to combine.
  8. Bring to a simmer and let cook 10 minutes, until sauce is thickened.
  9. Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
  10. Pour chickpea mixture into pie dish.
  11. Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch closed.
  12. Bake for 45 minutes, until puff pastry is golden and mixture is bubbling. Serve and enjoy!
0 minutes
Prep Time
70 minutes
Cook Time
0
Servings

Directions

  1. Heat oven to 375 F.
  2. In large skillet, melt butter.
  3. Add shallots, potatoes, carrots and celery.
  4. Cook about 10 minutes, until vegetables are beginning to soften.
  5. Add garlic, peas and chickpeas and cook another 2 minutes.
  6. Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
  7. Add coconut milk and pumpkin puree and mix to combine.
  8. Bring to a simmer and let cook 10 minutes, until sauce is thickened.
  9. Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
  10. Pour chickpea mixture into pie dish.
  11. Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch closed.
  12. Bake for 45 minutes, until puff pastry is golden and mixture is bubbling. Serve and enjoy!