Little Spicy Veggie Pies Recipes

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LITTLE SPICY VEGGIE PIES



Little spicy veggie pies image

Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 14

2 tbsp rapeseed oil
2 tbsp finely chopped ginger
3 tbsp curry powder
3 garlic cloves , grated
2 x 400g cans chickpeas , undrained
320g carrots , coarsely grated
160g frozen sweetcorn
1 tbsp vegetable bouillon powder
4 tbsp tomato purée
250g spinach , cooked
750g potatoes , peeled and cut into 3cm chunks
1 tsp ground coriander
10g fresh coriander , chopped
150g coconut yogurt

Steps:

  • To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
  • While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don't want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
  • Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep) and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days - if following the Healthy Diet Plan pop the extra two pies in the freezer for the end of the week. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.

Nutrition Facts : Calories 478 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

SPICY VEGETABLE PIE



Spicy Vegetable Pie image

This spicy vegetable pie is topped with mashed potatoes instead of short crust pastry to keep it low in calories and fat. you can adapt it to your liking and use any vegetables that are available or you like.

Provided by Javed

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 green chili pepper, deseeded and finely chopped
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
2 carrots, cubed
1 potatoes or 1 parsnip, cubed
225 cauliflower or 225 broccoli florets
1 courgette, cubed
75 g peas
50 g sweet corn
25 g plain flour
25 g butter
4 tablespoons Greek yogurt
handful fresh coriander
8 potatoes, mashed or 8 shortcrust pastry, for topping
1 teaspoon paprika for mash potato

Steps:

  • Heat oven to 200c/gas 6.
  • heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
  • Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
  • Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
  • Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.

Nutrition Facts : Calories 5771.5, Fat 30.1, SaturatedFat 9.8, Cholesterol 8.9, Sodium 6532.9, Carbohydrate 1212.6, Fiber 548.6, Sugar 523.7, Protein 436

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