Indian Spiced Vegetable Pot Pie


This recipe was born out of two food cravings colliding. I couldn't decide what I wanted to eat more: vegetable pot pie or Indian food. I updated my basic veggie pot pie to include the flavors of Indian cuisine, including the vegetables I typically eat with South Asian meals like cauliflower and okra. The result was fragrant and delicious with a big satisfying check for both of my food cravings. Merle also loved it, making this recipe toddler approved. 

Indian Spiced Pot Pie
Serves 4

3 Tbsp ghee (or butter)
2 Tbsp ginger-garlic paste
2 small onions, sliced
2 Tbsp whole wheat flour
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp paprika
1 Tbsp tamarind (Available in South Asian markets; can be substituted with chopped dates or raisins)
1 Tbsp curry powder
1/2 head cauliflower, roughly chopped
4 small potatoes (about 2 pounds), diced
3 carrots, diced
3 stalks of celery, diced
1 cup frozen sliced okra
1 cup frozen peas
2 vegetable bouillon cubes
1 sheet puff pastry, thawed


Bring a large pot of water to boil. Add in the cauliflower and potatoes and bring to a boil again. Once boiling, add in the carrots, celery, and okra. Continue cooking until the okra is heated through.

Meanwhile melt the ghee or butter over medium heat. Stir in the ginger-garlic paste and onions. Cook until the onions have softened. Add the cumin, turmeric, coriander, paprika, and tamarind and stir to combine evenly. Add in the flour and cook for one minute, stirring consistently.

To the onion and spice pot, add water from the vegetable pot one tablespoon at a time while stirring continuously. Repeat the process until all of the spices stuck to the bottom of the pot have been incorporated into the gravy. Stir in the cooked vegetables and frozen peas. Pour in three cups of the cooking water from the vegetables (or as much as your pot will fit) and drop in the bouillon cubes. Continue cooking the filling for another five to ten minutes until the liquid begins to thicken.

Preheat the oven to 375 degrees Fahrenheit. Spoon the vegetable filling into one or more oven safe dishes. Top each with puff pastry. Bake for approximately twenty minutes at which point the puff pastry turns a light golden brown. Remove from the oven and allow to cool for several minutes before serving.

In pot A...        

In pot B....

Look at all that flavor

Everyone meeting for the first time
Separating again

Lots of veggies going on in this pot pie
Getting a cool hat

Post baking glow



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