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Curried Lentil Pot Pie

A creamy coconut lentil curry finds a home nestle underneath a buttery lid of golden pastry spiked with ground coriander. A veritable veg-heavy delight, this Curried Lentil Pot Pie is the holiday treat your vegetarian pals will love.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 25 minutes
Chilling Time 2 hours
Course Main Course, Side Dish
Cuisine British

Equipment

  • A 1.7 L casserole dish

Ingredients
  

Curried Lentils

  • 2 tbsp canola oil
  • 1 white onion finely diced
  • 4 cloves garlic minced
  • 1 (1-inch) knob ginger minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne
  • 1/4 tsp ground coriander
  • 1/4 tsp allspice
  • 1 large sweet potato peeled, cubed
  • 1 cup green lentils
  • 1 cup red lentils
  • 4 cups water
  • 1 tbsp honey
  • 12 sprigs fresh thyme
  • 2 bay leaves preferably fresh
  • 1 can full fat coconut milk
  • 1 bunch lacinato kale stalks removed, torn into bite-sized pieces

Coriander Pastry

  • 1 1/4 cup all-purpose flour
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp ground coriander
  • 1/2 cup unsalted butter cold, cubed
  • 1/4 cup cold water

For Assembly

  • 1 egg
  • 1 tbsp water

Instructions
 

For the Curry

  • Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onions and reduce the heat to medium-low. Add a pinch of salt and sweat the onions until just translucent. Stir in the garlic and ginger and saute until fragrant, about 3 minutes more.
  • Stir in the dried spices and saute briefly. Add the sweet potato and lentils and toss to coat. Pour in the water and honey and give everything a quick stir. Toss in the thyme and the bay leaves. Bring the mixture to a boil, then reduce to simmer. Add a large pinch of salt, cover, and let cook, stirring occasionally, for 40 minutes or until the green lentils are tender.
  • Once the lentils are tender stir in the coconut milk and bring the curry back up to temperature. Once it's hot once more, add the kale in batches, letting each batch wilt into the curry before adding more.
  • Once the kale is integrated. Taste and season the curry accordingly with salt. Take the curry off of the heat and set aside to cool to room temperature.

For the Pastry

  • While the lentils are simmering, make the pastry. Place the flour, salt, sugar and ground coriander in a large bowl. Whisk to combine.
  • Add the butter and, either using the pads of your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles a coarse meal.
  • Sprinkle the water over the surface of the flour/butter mixture and toss until a dough forms. Turn the dough onto a clean surface and lightly work it into a ball. Flatten the ball into a disc and wrap tightly with plastic wrap. Transfer to the fridge and let chill for at least 30 minutes.

To Assemble

  • Preheat the oven to 425°F.
  • Spoon the curry into a 1.7 L casserole dish and set aside.
  • Place the pastry on a well-flour surface and roll it out to ⅛ of an inch thick rectangle. Roll the pastry on top of the casserole dish and crimp the edges. Transfer the pie to the fridge and let chill for 30 minutes.
  • In a small bowl, whisk to combine the water and the egg. Cut a vent in the center of the pot pie and brush the surface evenly with the egg mixture. Place the pie in the oven and bake for 45 minutes, rotating once, or until golden brown.
  • Let finished pie cool for 10 minutes and then dig in.
Keyword coconut milk, curry, kale, Lentils, pastry, Pot Pie, Sweet Potato