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japanese-curry-pot-pie-recipe

Japanese Curry Pot Pie

A delicious fusion of Japanese curry and classic pot pie.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Curry Filling

  • 2 tablespoon Vegetable oil
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Carrots, diced
  • 1 cup Potatoes, diced
  • 1 cup Peas
  • 2 tablespoon Curry powder
  • 2 cups Chicken broth
  • 1 cup Coconut milk
  • 2 tablespoon Soy sauce
  • 1 sheet Puff pastry
  • 1 pc Egg, beaten for egg wash

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Heat oil in a skillet over medium heat. Add onions and garlic, cook until softened.
  3. Add carrots and potatoes, cook for 5 minutes.
  4. Stir in curry powder, cook for 1 minute.
  5. Add chicken broth, coconut milk, soy sauce, and peas. Simmer until vegetables are tender.
  6. Transfer mixture to a baking dish. Cover with puff pastry, brush with beaten egg.
  7. Bake for 20-25 minutes, until pastry is golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Curry, Pot Pie
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