Karen's recipe!

I'm going to launch this blog site with a recipe that we were given by our friend Karen.  She brought it to a  potluck, we asked for it and just made it for the first time about 2 years later!   When I described it to colleagues at work one person said " it sounds like a samosa pie"  and she's right!


Curried Vegetable Pie with Chickpea crust
Crust
1/2 cup cooked or canned chickpeas
1 1/2 cups flour
1 tsp salt
1/2 tsp cumin
1/3 cup veg. shortening or margarine
3 T cold water


Put flour, salt and cumin in a bowl and mix.  Cut in the shortening.  Puree chickpeas and add to the mixture.  Mix sparingly.  Add the water if needed and mix with a wooden spoon.  Once blended form into two balls and put aside.


Pie filling
Chop the following:
2 medium carrots
1 small onion
2 stalks celery 
1 large bell pepper 
2 cups of cauliflower
2 small tomatoes


2T Olive oil


1C peas
1/2 cup cooked or canned chickpeas
2 cloves garlic
2-3 tsp curry powder (or your favorite combo of indian spices)
1/2 C vegetable stock
1 1/2 tsp salt
1/2 tsp pepper
2T peanut butter


Saute the onion until translucent.  Add celery , carrots, and saute until tender.  Add remaining vegetables (except tomatoes), chickpeas, garlic and curry powder.  Cook for 5 minutes.  Add tomatoes, stock, salt and pepper.  Cook for another 5 minutes.  Remove from heat.  Add peanut butter.  Roll out pastries and put one into the bottom of an 8 inch pie plate.  Put veggies in and cover with other pastry.  Poke holes in the top pastry.  Cook for 30-45 minutes until golden brown.


We found that we had lots of veggies left over which we had the next day with rice.  Karen, your recipe called for kneading the crust but we found it came out a little heavy.  So I've modified it according to how I make ordinary pie crust.    We had it with some Mango Chutney which was also good..


It was delicious!