Ingredients: (Adapted from Savory Baking)
2 stalks of celery, sliced
2 carrots, peeled and cubed
1 red or yellow pepper, cut in small pieces
1 cup cauliflower, cut into florets
1 small turnip, peeled and cubed
1 small sweet potato, peeled and cubed
1 small red onion, dice into rough pieces
10 dried figs, cut into small pieces
3 cloves garlic, sliced
2 cups vegetable stock (or water)
½ tsp. ground ginger or freshly minced
½ tsp. ground Allspice powder
1 tsp. thyme
3 tsp. cornstarch
1 Tbsp. curry powder (increase to your liking)
1 Tbsp. freshly squeezed lemon juice
1 egg, beaten
1 Tbsp. olive oil
salt and pepper to taste
1 box Pillsbury pie crust
Method:
1. Heat oil in a large pot over medium high heat. Add onions and fry for a minute until softened. Add in carrots, turnips, sweet potato, and season with salt and pepper. Sauté the vegetables to cook for about 5 minutes. Add in the spices and garlic and fry for another minute. Add the vegetable stock and the rest of vegetables. Bring the mixture to a simmer and partially cover the pot with a lid--continue to simmer over medium heat until the turnip and sweet potatos are tender, about 15-20 minutes.
2. Dissolve the cornstarch with one teaspoon of water to mak a smooth paste. Stir into the vegetables to combine. Simmer for about 3-5 minutes to thicken the liquid, then add in the lemon juice. Season to taste with salt and pepper. Remove from heat to cool slightly.
3. Preheat oven to 400°F. Spoon generous scoops of curried vegetables into the baking dishes. Roll out and cut dough out to fit on top of the dishes and push the crust to the edges of the dish. Lightly score the top and brush with beaten egg. Bake in the center of the oven until crust is golden brown about 20-25 minutes. Serve warm.
