Vegetable Curry Pot Pie
|Source||Adapted from Eat Well Live Well by Terry Walters|
|Prep time||30 minutes|
|Cooking time||35 minutes|
|Total time||1 hour, 5 minutes|
This is a gluten-free pot pie recipe that uses a number of fall veggies, including lots of Swiss chard and cauliflower. If you aren't gluten-free and don't have brown rice flour or potato starch on hand, give the crust recipe a try subbing in all-purpose flour instead.
Preheat to 400 F. Place crust ingredients (brown rice flour and potato starch) in the fridge to chill.
In large Dutch oven, over medium heat, saute onion and garlic until soft (a few minutes) in 1 Tbsp of coconut oil. Stir in turmeric, carrots, celery, and cauliflower. Add mirin and simmer 2 minutes. Add Swiss chard and peas and stir, folding, until well incorporated and chard wilts. Add salt and pepper to taste.
In a small bowl, whisk veggie stock, arrowroot powder, and curry powder. Pour into vegetable mixture and stir to incoroporate. Simmer 1-2 minutes, then remove the Dutch oven from heat and set aside.
In a food processor, combine chilled brown rice flour, potato starch, baking powder, and salt and pulse to combine. Add remaining coconut oil 1 Tbsp at a time and pulse to combine into flour. In a small bowl, mix rice milk and lemon juice and then with processor running, pour in milk mixture. Process until just combined. Turn out dough/crumbs onto a sheet of wax paper and form into a ball (the dough should not be overly sticky nor overly dry and crumbly). Then press out to the diameter of your Dutch oven, about 1/2 inch thick. It's okay if the edges of the dough crack and the shape does not need to be uniform. Transfer crust on top of the veggies. Bake 35 minutes or until vegetables are soft and the filling is start to bubble up over crust. Remove from oven and set aside 2-3 minutes and then serve.