Earlier this week, I made a leftover veg curry into a Thai chilli non carne by adding coconut milk, Thai curry paste, lemon juice and soy sauce, red kidney beans and chunks of seitan - it made loads!
I had it one night with brown rice, and the next night with pan-fried curried wedges. Still there was some left!
So I decided to use it as a pie filling, and have it for dinner tonight along with mashed potatoes.
It's easy to make a simple pastry with just self-raising flour, water and oil - but, to the flour I added half a teaspoon each of bouillon powder and curry powder and added tomato puree to the water. The oil I used was poured from a jar of sun-dried tomatoes.
The mash was made with broccoli and cheese (Violife), plus 1/2 tsp bouillon powder.
I had it one night with brown rice, and the next night with pan-fried curried wedges. Still there was some left!
So I decided to use it as a pie filling, and have it for dinner tonight along with mashed potatoes.
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| The pie |
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| Pie 'n' mash! |
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| More pie! |
The mash was made with broccoli and cheese (Violife), plus 1/2 tsp bouillon powder.
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