Butternut Squash and Chickpea Korma Curry Puff Pie

A delicious protein packed curry with cashew cream and a crispy puff pastry topping. 

INGREDIENTS

For the Squash:

2 tbsp olive oil 

1 medium butternut squash, peeled, diced into 1 inch cubes

Salt, pepper 

For the Filling:

75g cashews, soaked in hot water for 15 minutes 

1 tbsp coconut oil (or olive oil)

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tbsp tomato paste 

1 tsp ground coriander

1 tsp ground cumin 

1 tsp garam masala

1/2 tsp turmeric 

1/4 tsp ground cinnamon 

1/4 tsp ground cardamom 

1 can (400g) chickpeas, drained and rinsed

1 can (400ml) coconut milk

200ml vegetable stock

1 tsp maple syrup 

100g baby spinach

15g fresh coriander

Juice of 1/2 lime

500g puff pastry block

1 tbsp plant based milk 

METHOD

1. Soak the cashews in hot water for 15 minutes. Drain and blend with 75ml of water until smooth and creamy. 

2. Preheat the oven to 190C fan. 

3. Place the squash on a lined baking tray. Drizzle with the olive oil, salt, pepper and roast for 20 minutes until cooked.

4. Heat the oil in a large skillet or pan over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in garlic, ginger, tomato paste, and the spices (coriander, cumin, garam masala, turmeric, cardamom, cinnamon). Cook for 1-2 minutes until fragrant.

5. Add in the chickpeas, coconut milk, veg stock and maple syrup. Bring to a simmer for 10 minutes to allow the flavours to develop and thicken slightly. 

6. Stir in the cashew cream, roast squash and spinach until wilted. Bring to a simmer to thicken slightly then taste to season with salt, pepper, and lemon juice. Allow the filling to cool slightly.

7. Pour the filling into a deep baking or pie dish.

8. Roll out the puff pastry to just bigger than the shape of your baking dish. Lay it over the filling and press the edges down to seal and crimp with a fork.

9. Cut a few small slits in the pastry to allow steam to escape. Brush the top with milk and place in the oven for 25 minutes or until the pastry is crispy and golden. Leave to cool for 5 minutes before serving. Serve with fresh coriander and remaining lime wedges.