Curried Vegetables and Sweet Potato Pot Pie

On grill night, serve this baked dish as a delicious accompaniment to ribs or steaks.


July 2011 | By Mira Angeles
Curried Vegetables and Sweet Potato Pot Pie
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at a glance

Main Ingredient

Vegetables

Type

Side Dishes

Preparation Time

00:00:00


Date Published

July 2011

On your next grill night, serve this baked dish as a delicious accompaniment to ribs or steaks. For a heartier take, try tossing in some boneless chicken chunks into the vegetable mix.

Serves 6 to 8 
Prep Time
20 minutes 
Cooking Time
60 minutes

 

3 medium sweet potatoes
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, peeled and cubed
1 jicama (singkamas), peeled and cubed
1 cup frozen peas
1/3 cup all-purpose flour
2 teaspoons curry powder
1 cup vegetable broth
salt and pepper
1 cup milk, warmed
2 tablespoons butter

 

Place sweet potatoes with skin on in a stockpot. Add water to the pot up to an inch above the largest sweet potato. Boil until fork tender and set aside.

In preheated pan, heat oil and saute garlic. Add onions, carrots, and jicama; cook until tender, about 8 minutes. Stir in frozen peas. Add flour and curry powder and cook for 2 minutes. Pour in broth and simmer until mixture thickens slightly. Season with salt and pepper.

3  Place the vegetable mixture in a 9x9-inch baking dish and spread evenly.

When cool enough to handle, slice the sweet potatoes in half and scoop out the flesh from the skins and into a large bowl. Stir in milk and butter and season with salt. Mash sweet potatoes until well-blended. Spread potatoes over vegetables.

5  If you plan to serve the dish right away, bake the pie, uncovered, in an oven preheated to 375ºF for 35 to 40 minutes or until top is browned.

To freeze: Skip the baking part and cover the dish tightly with aluminum foil and store in the freezer.

To reheat: Thaw in the refrigerator then bake, loosely covered, in an oven preheated 350ºF for 1 hour. Uncover and bake again until the top is browned.

 



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