Description
Curried Jackfruit Pot Pie is a comforting and flavorful plant-based twist on the classic pot pie, featuring tender jackfruit, vegetables, and warm curry spices in a creamy sauce, all baked under a golden, flaky crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1 can (14 oz) young green jackfruit in brine, drained and shredded
- 1 cup diced carrots
- 1 cup green peas (frozen or fresh)
- 1 cup diced potatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- 1 sheet vegan puff pastry, thawed
- Plant-based milk for brushing the crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add garlic and ginger, cook for 1 minute, then stir in curry powder, turmeric, and cumin. Cook for another minute to toast the spices.
- Add the shredded jackfruit, carrots, peas, and potatoes. Stir to coat everything in the spices.
- Pour in the coconut milk and bring to a simmer. Cover and cook for 15–20 minutes, or until vegetables are tender. If using, stir in the cornstarch slurry and cook for a few more minutes until thickened.
- Season with salt and pepper to taste. Transfer the mixture into a baking dish or individual ramekins.
- Roll out the puff pastry and place it over the top of the filling. Trim excess edges and press down to seal. Cut a few slits in the top to vent.
- Brush the top with plant-based milk and bake for 20–25 minutes, or until the crust is golden brown.
- Let cool slightly before serving.
Notes
- Use pre-cooked or canned jackfruit for ease and quicker prep.
- You can swap in other vegetables like mushrooms, spinach, or bell peppers based on preference.
- Make ahead by preparing the filling a day early and refrigerating until ready to bake with the pastry.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: jackfruit pot pie, vegan pot pie, curried jackfruit, savory pie, plant-based comfort food