Veggie Pumpkin Curry Pot Pies

AKA the cutest pot pies ever.

Food in mini form is way more adorable and fun. I was planning on doing a full on pot pie for this recipe, but then I couldn't be bothered with actually making the pie crust, and letting it rest etc. So I went with a little puff pastry hat instead. So easy.

You can never go wrong with flaky, buttery puff pastry.

Hello beautiful. This is probably the best curry I have made yet. The carrots, potatoes and chickpeas soak up the sauce, and it's amazing. Also, when I made these it was dumping rain. It was the best rainy day meal.

Veggie Pumpkin Curry Pot Pies

servings: 4-6

time: about 45 minutes

ingredients

2 tbsp olive oil

1 small yellow onion

1 1-inch knob of ginger, grated

2 cloves garlic, minced

1 15 oz can pumpkin puree (not pie filling!)

2 cups vegetable broth

1 cup coconut milk

4 small gold potatoes, chopped (not too thick)

2 carrots, sliced (about 1/2 inch thick)

2 tomatoes, chopped

1 15 oz can chickpeas, drained and rinsed

2 tsp curry powder

1 tsp garam masala

1 1/2 tsp sea salt

1 sheet of puff pastry, thawed

Chopped cilantro for garnish

directions

Preheat your oven to 425 degrees F.

Heat the olive oil a large pot over medium heat. Add the onion and saute until softened, about 3-4 minutes. Then add the garlic and ginger, continue to cook for another 2 minutes. Stir in the pumpkin puree and cook until golden, stirring frequently, about 10 minutes. Now stir in the veggie stock, coconut milk, potatoes, carrots, chickpeas, curry powder, garam masala, salt and bring to a simmer. Let it simmer for 20 minutes, it should have thickened and the carrots and potatoes should be nice and soft.

While the curry is simmering, lay out the puff pastry onto a floured surface. Using a 2-inch cookie cutter, cut 6 circles out of the dough. Use up any extra scraps too! Put the puff pastry circles onto a baking sheet lined with parchment paper and bake for 10-12 minutes. You will know they are done when they are golden and puffed up.

When the curry is finished, taste it and season if necessary. Fill 6 ramekins, or 4 bowls, with the curry and top with puff pastry and chopped cilantro!

*Adapted from Bon Appetit

So cute, right?