Sweet potato and cauliflower pies
Try this vegan recipe for aromatic sweet potato and cauliflower curry pies from the National Trust.
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Cooking tools:
- Pan
- Kitchen scale
- Mixing bowl
- Steamer basket
- Wooden spoon
- Rolling pin
- Pastry cutter
- Muffin tin
- Pastry brush
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Oven
- Stove
- Colander
- Fork
- Tin opener
Ingredients
- 800g plain flour
- 400g margarine
- Salt
- Water to bind
- 20ml vegetable oil
- 400g sweet potato
- 300g cauliflower
- 100g onion, finely chopped
- 2 cloves garlic, finely chopped
- 40g tikka masala paste
- ½ tin coconut milk
- 200g tinned chopped tomatoes
- 200g chickpeas, keep the liquid for glazing the pies
- 100g fresh or frozen spinach
- 10g fresh coriander, finely chopped
- 10g cumin seeds
- Salt to taste
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