- 5 medium potatoes, peeled and quartered
- Piecrust (just the top)
- 1 Tbsp black or yellow mustard seeds
- 2 tsp curry powder
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/8 tsp red pepper flakes, optional
- 1 1/2 tsp vegetable oil
- 1 medium onion, diced (1 cup)
- 2 medium carrots, diced (1/2 cup)
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup low-sodium vegetable broth
- 2 tsp agave nectar or sugar
- 2 Tbsp milk
- Cook the potatoes in boiling water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- While potatoes are cooking, stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in a bowl; set aside.
- Heat oil in skillet over medium heat. Ad onion, carrot, and garlic, and saute 5 minutes, or until carrot is tender.
- Move onion mixture to the side of the pan, and add mustard seed mixture in the center. Toast for 30 seconds.
- Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
- Spread filling in a 9 inch pie pan and place the crust (either handmade or frozen, whatever) on top.
- Cut an X in the center to vent steam; brush with milk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving. Don't burn the roof of your mouth. You'll be tempted - it smells so good!
For an idea on how to use this as part of a meal, check out this Indian Food menu.
Recipe from Vegetarian Times, January 2010.