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Post by braided-rug on May 19, 2007 10:56:40 GMT 10
Vegetable and Coconut Pot Pies
Serves 4
1/3 cup korma curry paste 1 onion, chopped 2cm piece ginger, finely chopped 2 parsnips, chopped 2 carrots, chopped 375g sweet potato, chopped 4 medium new potatoes, chopped roughly 400g can diced tomatoes 400ml can coconut milk 12 sheets filo pastry 1/4 cup melted butter 1/4 shredded coconut
Preheat oven to 180oC. Heat a pan over a medium heat. Add curry paste and cook for 1 minute. Add onion and ginger and cook, stirring for 1 minute.
Add vegies, toss to coat with curry paste and cook for 5 minutes. Add tomato and coconut milk, stir to combine, bring to a simmer. Simmer for 20-25 minutes or until tender.
Divide curry between 4 ovenproof bowls. Brush filo sheets with butter and sprinkle with coconut. Scrunch each sheet and put 3 on each dish. Bake for 15-20 minutes.
From: Better Homes & Gardens (AU) current issue. See issue for more pot pies.
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