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Crispy Popadom Balti Pie Easy Speedy Vegan by Katy Beskow (Quadrille, £20), Photography © Luke Albert
December 2022
Reading time 2 Minutes
I used to make this spicy pie with vegan filo pastry, then one day, halfway into making the recipe, I realised that I had no filo pastry (it happens to us all!). I did have a pack of ready-to-eat popadoms at the back of the cupboard, some of which had been broken on the way home from the supermarket. So I topped the pie filling with roughly crushed popadoms – and it became an accidentally new and improved family favourite!
30 minutes
  • 1 tbsp sunflower oil
  • 1 onion, diced
  • 1 carrot, peeled and chopped
  • 8 small florets of cauliflower
  • 1 yellow pepper, roughly chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ¼ tsp dried chilli flakes
  • 1 rounded tbsp mild curry paste (ensure vegan)
  • 1 x 400g can of chopped tomatoes
  • 6 new potatoes, quartered
  • 1 rounded tbsp frozen peas
  • handful of coriander, roughly chopped
  • generous pinch of sea salt and black pepper
  • 8 ready-to-eat popadoms, roughly broken up

Heat the oil in a large hob-to-table pot, add the onion, carrot, cauliflower and pepper and cook over a high heat for two minutes, stirring frequently.

Add the garlic, turmeric, cumin and chilli flakes and cook for a further minute until fragrant.

Spoon in the curry paste, then add the chopped tomatoes and potatoes. Simmer over a high heat for 20 minutes, stirring frequently, then stir in the peas and cook for a further five minutes.

Remove the pot from the hob and stir in the coriander and sea salt. Scatter over a generous layer of the broken popadoms and serve hot.

Speedy Tip
Chop the new potatoes into quarters to reduce the cooking time, or reduce the cooking time even more by using canned new potatoes that have been thoroughly rinsed. Canned new potatoes work very well in a dish like this, as they absorb the flavours well and still have a satisfying, waxy texture.

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