As I mentioned in my ‘Goals and Hopes for 2019’ blog post, G and I have decided to reset our bodies by eating vegetarian food for a month. At first G was sceptical but about a week in he really got into the swing of things and was probably eating healthier, better and more yummy food than when we were eating meat and fish.
For Christmas I got a few incredible cookbooks ‘Veggie Lean in 15’ by Joe Wicks, ‘The Green Roasting Tin’ by Rukmini Lyer and ‘Ottolenghi SIMPLE’ by Yotam Ottolenghi. Therefore changing up our diet for a month was a good excuse to make LOADS of their new recipes!
I have to say that Joe Wicks’ books are a firm favourite of mine because his recipes include so much flavour, without the ingredients for each meal being super long and out of reach from normal supermarkets. Usually his recipes include things that you have in your fridge, and that coupled with how quick they are to make – it’s safe to say that I use his books all the time.
His new veggie book then, was the perfect gift to receive at Christmas and I wanted to share with you, my now top favourite recipe of all time – Curried Root Vegetable Filo Pie!
Although, a slightly longer recipe than the others in his book (which are mostly 15 mins give or take) – this is worth every second that goes into preparing it. The curried root veg in themselves are absolutely delicious and I am definitely going to be making some on their own to have in my lunches for work.
1 tbsp. coconut oil
1 tbsp. butter (can use coconut oil if vegan)
1 clove of garlic (crushed)
2cm piece of ginger (grated)
1 tbsp. medium curry powder
1 tsp. dried chilli flakes
1 medium carrot, peeled and cut into chunks
1 medium parsnip, peeled and cut into chunks
1 medium sweet potato, peeled and cut into chunks
1 x 400ml tin of low fat coconut milk
100ml veg stock
1tbsp. soy sauce
1 tbsp. cashew butter
2 large handfuls of kale with stalks removed
3-4 sheets of filo pastry
1 tbsp black nigella seeds
– Preheat the oven to 220°C fan.
– Melt coconut oil in a large frying pan over medium heat, stir in the garlic, ginger, curry powder, chilli flakes, carrot, parsnip and sweet potato. Cook for 2 minutes giving everything a good stir.
– Pour in coconut milk and veg stock and allow to simmer for 15 minutes, until the veg is practically soft.
– Stir in the soy sauce, cashew butter and kale. When the kale has wilted, take the pan off the heat.
– Transfer the curried veg into 2 small baking dishes (or 1 medium one)
– Melt the butter in the microwave. Lay the filo pastry sheets out. Brush each one with melted butter and scatter with nigella seeds. Take a sheet and roughly crumple in your hand.
– Place the crumpled sheet on top of the baking dishes, then repeat until the curried veg are completely covered (I used 1 and a half sheets per dish)
– Place the pie in the over for 10-15 minutes until the pastry is deep golden brown and crisp.
– Leave to rest for 5 minutes before serving.