1 tsp coconut oil
1 medium onion
3 garlic cloves
1/4 thumb ginger
100g cherry tomatoes
1/2 small butternut squash
2 medium potatoes
Large handful of coriander
100g frozen peas
80g baby spinach leaves
1 pot of Tideford Organics Vegan Rogan Josh (or similar)
Salt and pepper
2 x 320g sheets of gluten-free puff pastry
4 tsp gluten-free plain flour, plus extra for dusting
1 tbsp plant milk of your choice
These vegan curry pies by So Vegan are sure to go down a hit for your Sunday family roast. They’re gluten-free too!
Perfect for those chilly winter days when only a warming, hearty meal will do, these meat-free pies are guaranteed to hit the spot.
Packed with veggies and finished with a deliciously crispy pastry, this vegan pie recipe will become one of your go-to favourites.
Prep time: 15 minutes
Cooking time: 55 minutes
Servings: 4 pies
4 springform pie tins approx. 11cm in diameter
If you’ve been inspired by this recipe, check out this Lentil and Mushroom pie!
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