Curried Vegetable Pie

Name: Curried Vegetable Pie
Yield: 10
Ingredients: 100.0g Onion, diced; 350.0g Zucchini, diced; 350.0g Carrot, diced; 500.0g Cauliflower, into florets; 80.0g KNORR Patak's Mild Curry Paste 1.05kg; 500.0ml Water; 44.0g CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg; 3.0x Sheets puff pastry, cut into rounds

A hearty full flavoured vegetarian option.

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Method

Onion, diced 100.0 g
Zucchini, diced 350.0 g
Carrot, diced 350.0 g
Cauliflower, into florets 500.0 g
KNORR Patak's Mild Curry Paste 1.05kg 80.0 g
KNORR Patak's Mild Curry Paste 1.05kg
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Water 500.0 ml
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg 44.0 g
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Free Sample
Sheets puff pastry, cut into rounds 3.0 x

Main Meals

Indian

Vegetables

Local Favourites

Pies & Quiche

Aged Care

A hearty full flavoured vegetarian option.

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Preparation

Method
- Combine vegetables with KNORR Patak's Mild Curry Paste and roast for 25 minutes at 170 degree Celsius until tender.
- Heat water and CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix in a saucepan and bring to the boil, stirring continuously. Simmer for 10 minutes.
- Add vegetables to pan and stir to combine.
- Place vegetable mixture into a baking dish and top with pastry. Bake for 20 minutes at 180 degree Celsius or until pastry is crisp and golden.
- Serve vegetable pie with a side salad.
Serving Suggestion
- Side salad.
Tip
- Use any of the KNORR Patak's range of pastes in this pie such as Vindaloo or Butter Chicken Paste.