Indian-Style Mushroom & Veggie Curry Pie
with Nutty Mashed Potato Topping & Radish Salad
- Almond
- Milk
Swap out your traditional mince pie for this comforting, Indian-style vegetable number topped with a golden layer of mashed potato and toasted almonds. Button mushrooms, carrot and green beans are simmered in a luscious coconut sauce infused with our fragrant Mumbai spice blend before it’s baked to pie perfection. Serve it with a crisp radish salad for a soul-warming dinner.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Button Mushrooms
1
Tomato Paste
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond)
2 sachet
Mumbai Spice Blend
2 packet
Potato
1
Carrot
2
Garlic
1 packet
Green beans
1
Radish
Not included in your delivery
1 drizzle
olive oil
40 g
plant-based butter
(Contains: Milk)
2 tbs
plant-based milk
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks.
• Cook potato in boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan.
• Add the plant-based butter and plant-based milk and season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, finely chop onion (see ingredients) and garlic.
• Thinly slice button mushrooms and radish.
• Trim green beans and roughly chop.
• Grate carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and onion until just browned, 5-6 minutes.
• Add carrot and green beans and cook until softened, 2-3 minutes.
• Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add vegetable stock powder, coconut milk and a splash of water and cook until thickened, 1-2 minutes.
• Season to taste with salt and pepper.
• Preheat the grill to high.
• Transfer mushroom filling to a baking dish, then top with mashed potato, smoothing it out with the back of a spoon.
• Sprinkle flaked almonds over the mash.
• Grill pie until the top is golden, 8-10 minutes.
• While the pie is grilling, in a medium bowl, add radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide Indian-style mushroom and veggie curry pie between plates.
• Serve with radish salad. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Reviewers loved the taste of this meat-free pie, with several noting they wouldn't have missed the meat at all.
- Suggestions: Some reviewers found the filling a little runny; cook it down for an extra few minutes to help it thicken before topping with the mash. A couple of reviewers also felt more potato topping would improve the dish.
