Kataifi Thai Coconut Curry Pie
Serves 4
Time 1 hour
Ingredients
2 tbsp extra virgin olive oil
2 French shallots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tbsp turmeric powder
1 tbsp curry powder
½ tsp ground coriander
2 tbsp tomato paste
1 cup frozen peas
1 can chickpeas, drained and rinsed
1 cup coconut milk
1 medium pumpkin, peeled and diced
3 carrots, diced
½ 375g packet Kataifi pastry
Method
Preheat oven to 200°C.
In large pan over medium-high heat, add extra virgin olive oil, shallots, celery and garlic and sweat off for 2-3 minutes until softened.
Add the spices, tomato paste, salt and pepper to taste, and stir to coat. Now add the peas, chickpeas, coconut milk, pumpkin, carrot and half a cup of water, and bring up to a simmer for 10-15 minutes, until thickened.
Pour mixture into a pie dish.
Pull the kataifi pastry apart, and massage into it a drizzle of olive oil and a sprinkle of turmeric powder. Place small piles of the kataifi pastry all over the pie dish to cover the filling and bake for 20-30 minutes or until pastry is golden.
Allow to cool slightly before eating.