Little spicy veggie pies

Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day

Prep:10 mins
Cook:55 mins

Serves 4
Easy

Nutrition per serving

kcal 478
fat 15g
saturates 5g
carbs 60g
sugars 10g
fibre 17g
protein 18g
salt 0.4g

Ingredients

2 tbsp rapeseed oil
2 tbsp finely chopped ginger
3 tbsp Korma curry powder
3 large garlic cloves, grated
2 x 400g cans chickpeas, undrained
320g carrots, coarsely grated
160g frozen sweetcorn
1 tbsp vegetable bouillon powder
4 tbsp tomato purée
250g bag spinach, cooked
750g potatoes, peeled and cut into 3cm chunks
1 tsp ground coriander
10g fresh coriander, chopped
150g coconut yogurt

Tip

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Method

To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don’t want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.