Chickpea Curry Pie at Ebony Dougherty blog

Chickpea Curry Pie. Stir in the curry paste and tomato purée, and cook for 3 minutes. Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Heat the oil in a saucepan and add the cumin seeds. Fill with the chickpea filling and fold the dough overhang on top of the pie, draping it in an aestheticaly pleasing manner. Easy to make and full of hearty vegetables! Once they start to sizzle, add the onion and chilli and cook for 10 minutes until golden. Add the frozen vegetables, chickpeas, curry powder and plenty of black pepper, and leave to simmer gently while you prepare the pastry. • add tomato, mild curry.

Simple Rustic Vegan Curried Chickpea Pie The Berry Baker
from berrybaker.com

Easy to make and full of hearty vegetables! Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Heat the oil in a saucepan and add the cumin seeds. Once they start to sizzle, add the onion and chilli and cook for 10 minutes until golden. Add the frozen vegetables, chickpeas, curry powder and plenty of black pepper, and leave to simmer gently while you prepare the pastry. • add tomato, mild curry. Stir in the curry paste and tomato purée, and cook for 3 minutes. Fill with the chickpea filling and fold the dough overhang on top of the pie, draping it in an aestheticaly pleasing manner.

Simple Rustic Vegan Curried Chickpea Pie The Berry Baker

Chickpea Curry Pie Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Heat the oil in a saucepan and add the cumin seeds. Once they start to sizzle, add the onion and chilli and cook for 10 minutes until golden. • add tomato, mild curry. Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Add the frozen vegetables, chickpeas, curry powder and plenty of black pepper, and leave to simmer gently while you prepare the pastry. Stir in the curry paste and tomato purée, and cook for 3 minutes. Fill with the chickpea filling and fold the dough overhang on top of the pie, draping it in an aestheticaly pleasing manner. Easy to make and full of hearty vegetables!

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