Curried Kale, Pumpkin, and Potato Pie

By • October 21, 2016 1 Comments

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Author Notes: This recipe uses hot water crust for a crisp, sturdy exterior that perfectly accommodates plenty of filling on the inside. Erin McDowell

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Makes one 9 inch double crust deep-dish pie

  • 2 tablespoons olive oil
  • 10 shallots, chopped
  • 1 bunch scallions, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 6 cups peeled and cubed pumpkin (or squash)
  • 1 large russet potato, peeled and cubed
  • 4 cups vegetable broth
  • one 12 ounce can coconut milk
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper, to taste
  • 1 large bunch lacinato kale, roughly torn
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup fresh chopped mint
  • 1 recipe Hot Water Crust (https://food52.com/recipes/64572-hot-water-crust)
  1. In a large pot, heat the olive oil over medium heat. Add the shallots and scallions and sauté until tender, 3-4 minutes.
  2. Add the curry powder, cumin, coriander, turmeric, cayenne, and ginger and sauté until fragrant, about 45 seconds–1 minute.
  3. Stir in the pumpkin and potato and toss to coat in the spice mixture. Stir in the broth and coconut milk and bring to a simmer.
  4. Simmer the mixture, uncovered, until the pumpkin is just beginning to be tender, 20-25 minutes. The liquid will evaporate and the mixture will become thicker.
  5. Season the curry with salt and pepper to taste, then stir in the kale, cilantro, and mint. Stir over low heat until the kale is wilted. Set the filling aside to cool slightly (or you can make the filling ahead of time and chill until ready to bake).
  6. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a 9 inch springform pan on it.
  7. Prepare the hot water crust as directed by the recipe, then divide into two pieces—one about 2/3 of the dough (for the base and sides) and one about 1/3 of the dough (for the top).
  8. Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about 1/4 inch thick (a little thicker is ok, too).
  9. Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear—you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get go – just remember to work quickly!)
  10. Pour the filling into the pan and spread into an even layer. Transfer the springform pan back to the parchment lined baking sheet.
  11. Roll out the remaining dough between two sheets of plastic wrap to about 1/4 inch thick. Peel off the top piece of plastic wrap then use the bottom piece to help you invert the crust on top of the filling, then peel it away.
  12. Pinch the two crusts together at the sides, and pinch off any excess. Crimp the edges as desired to make sure they’re sealed together.
  13. Use the handle of a wooden spoon to make a vent in the center of the pie. Bake the pie until the crust is golden brown and steam is coming out of the vent, 30-40 minutes. Cool at least 15 minutes before unmolding, slicing, and serving.

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Topics: Pie, Vegetables