Name: Spicy Superfood Veggie Pie Recipe
Total time: 45 min
Yield: 4
Ingredients: 450g Chopped Mixed Vegetables of your choice; 40g Mixed Lentils and Barley; 360 ml Coconut Milk; 1 Tbsp Organic Raw Virgin Coconut Oil; 3 Tbsp Organic Raw Walnut Butter; 480 ml Warm Water; 1 Tbsp Organic Pumpkin Seed Powder; 1 Tsp Organic Coconut Palm Sugar; 1 Onion; 3 Small Cloves of Garlic; 2 Green Chillies (optional); 1 Tsp Ginger Powder; 1/2 Tsp Turmeric Powder; 1 Tsp Red Chilli Powder or Crushed Black Pepper (to taste); 1/2 Tsp Cumin Powder; 1 Tsp Coriander Powder; 2 Bay Leaves; 2 Cloves; 2 Cinnamon Sticks; Salt to season; Frozen Shortcrust or Puff Pastry

This delicious, spicy, veggie pie recipe is a one pot meal! Just break the crunchy pastry with your spoon and devour.... Loaded with veggies, lentils, barley and some yummy superfoods - this awesome pie really does have it all!

Equipment

1 Wok
4 Ovenproof Pie Dishes

Ingredients

450g Chopped Mixed Vegetables of your choice
40g Mixed Lentils and Barley
360 ml Coconut Milk
1 Tbsp Organic Raw Virgin Coconut Oil
3 Tbsp Organic Raw Walnut Butter
480 ml Warm Water
1 Tbsp Organic Pumpkin Seed Powder
1 Tsp Organic Coconut Palm Sugar
1 Onion
3 Small Cloves of Garlic
2 Green Chillies (optional)
1 Tsp Ginger Powder
1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder or Crushed Black Pepper (to taste)
1/2 Tsp Cumin Powder
1 Tsp Coriander Powder
2 Bay Leaves
2 Cloves
2 Cinnamon Sticks
Salt to season
Frozen Shortcrust or Puff Pastry

Method

Take a wok and add the coconut oil, when it's warm add the cloves, cinnamon, bay leaves, finely crushed garlic, chillies, chopped onions and turmeric powder and saute for a few minutes until the onions become translucent. Add 1/8th tsp of salt and sugar as this helps the onions sweat.
Next add 3 tbsps of walnut butter, the chopped vegetables and sprinkle on some water. Close the lid and cook for 20 minutes, stirring now and then making sure the veggies don't get stuck to the bottom of the wok. Cook on a low to medium flame and sprinkle on more water if necessary - cook until well done.
In a pan, take the vegetable stock, lentils and barley and cook until well done (approximately 15 minutes). Leave to cool down.
Add the spice powders (coriander, cumin and ginger) to the cooked veggies, stir in well and leave to simmer on a low heat for 5 minutes. Then add the coconut milk.
Taste and check the spices and adjust, add the cooked lentils and barley, add salt to taste.
Close the lid and allow to cook on a low flame for 10 minutes then sprinkle on the herb of your choice to finish the curry.
Spoon the curry into your ovenproof bowls, filling to the brim so the pastry doesn't fall in the middle. Next, top it with your shortcrust or puff pastry and bake at 180 deg C for 20 - 25 minutes until reddish brown in colour.

My Veg Fare

Jayasri is a very accomplished cook with wide ranging abilities in the kitchen. Starting from childhood, her inspiration for creating amazing food came from her Aunt. She remembers fondly times when her Mother, Aunt and Grandmother would all cook together and she would act as Sous Chef to them all. In her spare time Jayasri likes to paint and draw, crochet, read and collect recipes from magazines and papers. Her blog, My Veg Fare is an e-diary showcasing a journey through the spices and condiments in my everyday life. Her recipes might be spicy or sweet, either way she hopes everybody will enjoy every minute of it. Jayasri loves cooking and baking from every cuisine, particularly Vegetarian and Vegan food.