Little spicy veggie pies - Good Food Middle East
Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day
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Cooking tools:
- Oven
- Stove
- Pan
- Pot
- Colander
- Potato masher
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Can opener
- Pie dish
- Kitchen scale
- Spatula
- Saucepan
- Skillet
- Fork
- Plate
- Freezer
- Refrigerator
- Paper towel
Ingredients
- 2 tbsp rapeseed oil
- 2 tbsp finely chopped ginger
- 3 tbsp Korma curry powder
- 3 large garlic cloves, grated
- 2 x 400g cans chickpeas, undrained
- 320g carrots, coarsely grated
- 160g frozen sweetcorn
- 1 tbsp vegetable bouillon powder
- 4 tbsp tomato purée
- 250g bag spinach, cooked
- 750g potatoes, peeled and cut into 3cm chunks
- 1 tsp ground coriander
- 10g fresh coriander, chopped
- 150g coconut yogurt
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