Serve this golden, flaky pastry-topped potato, cauliflower, and inexperienced pea pie from the BOSH! On a Price range cookbook at your subsequent banquet for a flavorful, meatless principal.
What you want:
2 medium Russet potatoes, peeled and chopped into ½-inch items
1 small cauliflower
6 sheets phyllo pastry
Black cumin seeds, for sprinkling
3 tablespoons vegetable oil, divided
2 garlic cloves, peeled and grated
1-inch piece contemporary ginger, peeled and grated
1 inexperienced chili, chopped and deseeded
½ teaspoon salt
1 tablespoon curry powder
2 teaspoons floor turmeric
1 teaspoon fennel seeds
1½ cups vegetable broth
1¼ cups frozen peas
½ cup roughly chopped contemporary cilantro
1 lime, juiced
¼ teaspoon black pepper
Coconut yogurt, for serving
What you do:
- Preheat oven to 400 levels. Into a big microwaveable bowl, add potatoes and canopy. Microwave on excessive 4 to six minutes.
- Roughly chop cauliflower florets into bite-sized items. Add to bowl with potatoes and microwave for six minutes.
- Right into a small dish, pour two tablespoons oil. Utilizing a pastry brush, brush one sheet of phyllo with oil and sprinkle with nigella seeds. Pinch collectively and place on a baking sheet. Repeat with remaining pastry. Bake in oven 6 to eight minutes till golden, being cautious to not burn.
- Right into a skillet over excessive warmth, add remaining oil. Add garlic and ginger, and stir. Add chili, salt, curry powder, turmeric, and fennel seeds, and stir. Let prepare dinner 1 minute.
- Add cooked cauliflower and potato, and stir to coat. Add broth, stir, and canopy pan to prepare dinner 2 to three minutes. Take away lid and use a fork or potato masher to frivolously mash combination. Add peas and prepare dinner 2 minutes, after which take away from warmth. Stir in cilantro and lime juice, and blend nicely.
- Prime combination with phyllo pastry and serve straight from pan with spoonfuls of coconut yogurt.
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