Little spicy veggie pies
Potatoes are a valuable source of vitamins C, B6 and potassium, although unlike sweet potatoes, they don’t count towards your five-a-day. With plenty of carbs, these pies help replenish glycogen stores after tough exercise, too.
SERVES 4 PREP 10 mins COOK 55 mins EASY V G
2 tbsp rapeseed oil
2 tbsp finely chopped ginger
3 tbsp Korma curry powder
3 large garlic cloves, grated
2 x 400g cans chickpeas, undrained 320g carrots, coarsely grated 160g frozen sweetcorn
1 tbsp vegetable bouillon powder 4 tbsp tomato purée
250g bag spinach
For the topping
750g potatoes, peeled and cut into 3cm chunks
1 tsp ground coriander
10g (1/3 pack) coriander, chopped 150g coconut yogurt
1 To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy. 2 While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don’t want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
3 Heat the oven to 200C/180C fan/ gas 6. Spoon the filling into four individual pie dishes and top with the mash, smoothing it to seal round the edges of the dishes. Bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.
GOOD TO KNOW vegan • healthy • low cal • calcium • folate • fibre • iron • vit c • 4 of 5-a-day • gluten free PER SERVING 478 kcals • fat 15g • saturates 5g • carbs 60g • sugars 10g • fibre 17g • protein 18g • salt 0.4g