Friday, October 3, 2014

Madras Pie

October 1 was World Vegetarian Day, so let’s celebrate with something a little international – Madras Pie!  I adapted this recipe from one I found in the October 2014 issue of Family Circle magazine.

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  • 2 1/2 lbs baking potatoes, peeled and cut into 2 1/2 inch pieces
  • 2 tbsp vegetable oil
  • 2 packages Quorn chicken pieces (vegetarian) – you can use any chicken or turkey substitute you like
  • 1 1/2 cups sliced carrots
  • 3 large parsnips, peeled and sliced
  • 2 tsp ground ginger
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 2 cups frozen peas (no need to thaw)
  • 1 cup milk
  • 2 tbs unsalted butter
  • pinch (or more) red pepper flakes
  1. Heat oven to 350 degrees F.
  2. Boil potatoes until they’re soft enough to cut with a fork.
  3. Heat oil in a large pot.  Fry Quorn in oil until light brown.  Add in carrots, parsnips, ginger, salt, cumin, coriander, cinnamon, turmeric, cayenne, 1/2 cup water, and frozen peas.  Cover and cook until veggies are softened.
  4. Mash the potatoes with milk (you might need a little more to make them smooth) and butter.
  5. Place veggie mixture in a baking pan and top with potatoes.  Bake uncovered for 20-25 minutes.

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