Curried Vegetable Pie with Chick Pea Crust

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 13.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 911.9 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 8.0 g

View full nutritional breakdown of Curried Vegetable Pie with Chick Pea Crust calories by ingredient
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Taken from The Garden of Vegan Taken from The Garden of Vegan
Number of Servings: 8


    1 cup cooked or canned chickpeas
    1.5 cups flour
    2.5 tsp salt
    0.5 tsp cumin
    0.3 cup margarine
    3 tbsp water
    2 medium carrots (chopped)
    1 small onion (chopped)
    2 stalks celery (chopped)
    1 large bell pepper, chopped
    2tbsp olive oil
    2 cup cauliflower chopped
    1 cup of peas
    2 cloves garlic, minced
    3 tsp curry powder
    2 small tomatoes, chopped
    0.5 cup vegetable stock
    0.5 tsp black pepper
    2tbsp peanut butter


Serves 8

1 cup=16 tbsp

-Preheat the oven to 375F/190C/ Gas Mark 5
- In a blender, puree 0.5 cups of the chickpeas and set aside.
-In a large bowl, shift together flour, 1tsp of the salt and cumin.
-Add the chickpeas, margarine and water and mix until a dough forms.
-Knead the dough on a lightly floured surface for about 5 mins.
-Split into two and then roll out to fit an 8" plate-place one on the bottom of the pie plate.

-In a large pan, over a medium heat, sautee the carrots, onion, celery and pepper in the oil until the onions are translucent.
-Add the cauliflower, peas, rest of the chickpeas, garlic and curry powder. Stir and cook for 5 mins.
-Add the tomatoes, stock rest of the salt and black pepper.
-Reduce the heat and simmer until the cauliflower is tender (about 10mins)
-Remove from the heat and stir in the peanut butter.
-Pour into the pie crust and lay the other half on top
-Bake for about 30-45minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user TEENYTINYPIP.

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