Vegetable Korma Pasties

I made this Vegetable Korma for the first time last night. It is from Jude @fairywrencottage . I served it with rice but Jude suggests that it can also be made into pasties.

800g vegetables: a mix of potato, sweet potato, pumpkin (cut into 1cm cubes) and carrots sliced 4mm thick.

2 Tbsp olive oil (or coconut oil)

2 medium onions

3 cloves of garlic, minced

3 tsp ground ginger

4 tsp ground cumin

1 tsp garam masala

1.5 tsp ground coriander

1 tsp mustard powder

425g tin chickpeas

1.5 Tbsp tomato paste

400ml tin coconut milk

1 cup vegetable stock

Set a saucepan of water to boil . Add potato cubes and cook until tender. Drain potato - this will be added to the curry at a later stage

In a large saucepan on a medium high heat, fry the onions in oil until soft, add garlic and spices and stir to prevent sticking. When the spices are aromatic, add the raw vegetables and chick peas and stir to coat them with the onion, garlic and spice mix.

Add the coconut milk, tomato paste and liquid vegetable stock.

Bring to boil, then reduce heat to low, put lid on saucepan and simmer curry. for approximately 1 hour, stirring regularly. You may need to add more liquid to prevent curry drying out. Add cooked potatoes towards the end.

Remove from heat and serve with rice and your favourite sides (yoghurt, naan bread, spring onions, pappadams etc.)


To make the pasties, use store-bought puff pastry. This is available now in vegan or gluten free options as well. You may like to add some frozen peas or corn at this stage as well.

Lay puff pastry sheets out on the bench until thawed.

Cut the large square into four quarters.

Place filling in the centre of each small square, fold the pastry over to make a rectangular shape. Crimp the edges with a fork.

Use a pastry brush to spread a little milk on top before scattering with sesame seeds.

Make a small opening on the top of the pastie to let the steam out when cooking.

Cook at 180 degrees C until golden. Let cool down before eating.