Ever since the quest for more vegetables in my life, I’ve been trying out some of the recipes you guys suggested and making an effort to make one vegetarian meal per week. Recently, my assistant, Casey, made a veggie pot pie I loved, so we worked together to spruce up the recipe a bit with the addition one of my favorite ingredients of all time—Thai green curry! The best part of this recipe is that you can use any veggies you have lying around and it’s super easy…

 

Veggie Pot Pie with Thai Green Curry
(serves 2 as a main meal, or serves 4 with soup and salad)

 

You’ll need:
-2 sheets of pre-made pie crust
-8 ounces of extra firm tofu
-2 tbsp olive oil
-1 yellow onion, diced
-1 celery stalk, diced
-1 carrot, diced
-4 leaves kale, chopped, with center ribs removed<
-1 head of broccoli, diced
-3 cloves garlic, crushed
-1 sweet potato, diced
-½ cup fresh or frozen peas
-½ cup fresh or frozen corn kernels
-2 tablespoons soy sauce
-½ cup vegetable broth
-½ can coconut milk
-2 tsp green curry paste
-1 teaspoon of flour
-1 teaspoon finely chopped fresh sage
-1 teaspoon thyme leaves
-salt and pepper to taste
-9” pie pan other oven-safe dish

A note: The green curry is a tad spicy, so if you’re not in spice, you can simply eliminate the curry and it will still be delicious.

Here’s how:

1. Preheat oven to 400° F.

2. Drain the tofu by pressing it between clean kitchen towels or paper towels to get rid of excess water. Wrap the tofu in paper towel and sandwich between two plates, weighing the top plate down with a heavy can for 10-15 minutes. Then cut the tofu into bite-sized cubes.

3. Heat 1 tbsp of olive oil in a large skillet or wok over medium heat and cook tofu cubes until golden on all sides. Remove tofu from skillet and set aside.

4. Heat remaining olive oil in the same pan. Add onion and garlic and sauté until translucent. Add celery, broccoli, carrots, and sweet potatoes. Sauté until potatoes are tender.

5. Add soy sauce to the pan and stir into the vegetables.

6. Pour veggies from the pan into a mixing bowl and set aside.

7. In the emptied pan, heat green curry paste to release the aromas. Then add coconut milk and mix until combined. Add vegetable broth and stir. Add a bit of flour to thicken. Turn down to low heat.

8. Add the cooked tofu and veggies, plus the peas, corn, sage, and thyme to the bowl together and gently toss together to combine. You don’t need to cook the peas, corn, sage and thyme ahead of time as they will cook more in the oven.

9. Season to taste with salt and pepper.

Now let’s assemble and bake this thing!

10. Grease the pie pan and line the bottom of the pan with one sheet of dough and then line the flat bottom of the crust with kale.

11. Pour the tofu/veggie/green curry mixture over the kale into the pan.

12. Place the second sheet of dough over top and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dish with a fork. Cut a slit in the middle or poke a few holes with a fork to allow for venting.

13. Bake in the oven at 400 degrees until the crust is golden, about 25-30 minutes.

14. Let sit five minutes before serving and enjoy with a soup and salad! Enjoy!

{Photos and illustrations by Casey Brodley for Oh Joy}