Vegan Curry Pie Recipe With Filo, Chickpea And Sweet Potato
The Cordony Kitchen's chickpea and sweet potato vegan curry pies topped with melt-in-your-mouth flaky filo make for a tasty treat.
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Ingredients
- 3 tablespoons vegetable ghee or olive oil
- 3 tablespoons melted vegetable ghee
- 1 small brown onion, diced
- 1 small (300g) sweet potato, peeled, 2cm cubes
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 can (400g) chickpeas, drained, rinsed
- ½ cup red lentils
- 1 cup (250ml) coconut cream
- ⅓ cup vegetable stock
- 4 sheets filo pastry, thawed (Note: most store-bought filo pastry is vegan-friendly, but may vary between brands. Check before use.)
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