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Recipes
Curry Chickpea Pot Pie
Curry Chickpea Pot Pie
Curry Chickpea Pot Pie
photo credit: Ev Thomas
Recipe for
Curry Chickpea Pot Pie
which uses canned chickpeas, lentils, carrot, cabbage, onion, garlic, millet and curry powder. This is a vegetarian dish.
Recipe By:
Martha Stewart
Prep
25 min
|
Total
1hr 25min
|
Serves
6
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Ingredients
4
tablespoons
unsalted butter
1
cup
millet
2
large
eggs
3/4
teaspoon
salt, plus more to taste
2
tablespoons
chopped fresh parsley
8
ounces
broccoli, cut into bite-size pieces
1
medium
onion, chopped
2
cups
shredded green cabbage
2
cloves
garlic, minced
1
tablespoon
freshly grated ginger
1
tablespoon
curry powder
2
large
carrots, peeled and cut into 1/2-inch dice
8
ounces
small white potatoes, quartered
1/3
cup
red lentils
1/2
cup
canned chickpeas, drained
Freshly ground black pepper
Instructions
Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and sauté until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
Heat oven to 350°. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.
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