- 3 tablespoons salted butter
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 1/2 cups chopped carrots
- 4 cups chopped yellow potatoes
- 1 cup whole milk
- 1 cup half-and-half
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 1/2 cups frozen peas
- 1 sheet frozen puff pastry
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
- Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.
- Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.
- Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
- Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.
09/11/2019
recipepes.com
samosa pot pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
