Roopa Gulati gives warming winter veggies an Indian spin, by cloaking them in masala and vibrant spices
Spiced vegetable pot pie with chestnuts
Method
Mix all the vegetables together in a bowl and set aside while you make the masala base. Heat the oil in a large pan over a medium heat and toss in the mustard seeds, curry leaves and dry chillies.
Swirl around for a couple of seconds before adding the sliced onions and garlic. Stir and fry until the onions turn golden around the edges.
Tip in the prepared vegetables, and sprinkle over the turmeric and sugar. Stir and fry for another minute before adding the chopped tomatoes, stock, vinegar and whole chillies. Cover and simmer for about 45 minutes, until the vegetables are tender.
Add the chestnuts 10 minutes before the casserole is ready. Turn the vegetables into an ovenproof dish and top with spiced mashed potato. Place under a grill, or bake in a hot oven until the top of the pie colours and crispens. Serve piping hot. You can also serve this dish as a casserole, without the potato topping - pass around a plateful of hot naans instead.
Cook: 45 min
Ingredients
2 medium Carrots2 small Parsnips
200g Butternut squash
3 tbsp vegetable oil
1 tsp black mustard seeds
14 curry leaves, fresh
2 dried red chillies, broken, seeds removed
3 large shallots, sliced
2 tsp dark brown muscovado sugar, heaped
0.5 tsp ground turmeric
200g Tomatoes, peeled, seeds removed and chopped
200ml vegetable stock, or water
30ml sherry vinegar
2 green chillies
100g vacuum packed chestnuts, quartered
500g mashed potato, buttery, flavoured with toasted cumin and chopped coriander
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