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Ingredients

1 small (800g) cauliflower, cut into small florets
2 medium (700g total) orange sweet potatoes, peeled, cut into 3cm cubes
Olive oil cooking spray
400ml can Malaysian mild curry sauce (see note)
400ml coconut cream
1 cup frozen peas
2 sheets frozen puff pastry, partially thawed

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place cauliflower and sweet potato on tray. Spray with oil. Roast for 30 minutes or until vegetables are light golden and tender.
Step 2 Meanwhile, place curry sauce and coconut cream in large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 15 to 20 minutes or until reduced by half. Remove from heat. Add peas and stir to combine. Set aside for 5 minutes to cool slightly.
Step 3 Stir roasted vegetables into the curry sauce mixture. Spoon mixture into a 6-cup-capacity shallow casserole dish. Cut four 5cm-wide strips from one pastry sheet. Place pastry strips around the rim of the dish (see note). Brush pastry with a little water. Place remaining pastry sheet over top, pressing onto the pastry edge to secure. Trim excess pastry. Spray with oil.
Step 4 Bake for 20 to 25 minutes or until the pastry is puffed and golden. Serve.

Chunky curried vegetable pot pie

How to make Chunky curried vegetable pot pie

Ingredients

Method