Thai red curry vegetable pie | Women's Weekly Food

Ingredients

• 1 tablespoon vegetable oil
• 4 tablespoon red curry paste
• 4 green onions, chopped
• 400 millilitre can coconut milk
• 2 cup vegetable stock
• 2 tablespoon cornflour
• 200 gram green beans, trimmed and halved
• 200 gram cauliflower, cut into bite size florets
• 200 gram broccoli, cut into bite-size florets
• 200 gram button mushrooms, quartered
• 300 gram pumpkin, peeled and cut into bite-size pieces
• 1 small bunch coriander, chopped roughly
• 1 sheet puff pastry, thawed