Vegetable Pot Pie

Here's a tasty veggie dish perfect for Meatless Monday! Or any day of the week...

1 tbsp vegetable oil
Seasonal vegetables, cut up (green beans, carrots, onion, mushrooms, cauliflower, broccoli, sweet potatoes, zucchini, dill, etc)
salt & pepper to taste
1-2 tbsp curry powder
1 tsp cumin
1 cube vegetable bouillon
water to suit
2 tbsp corn starch
2 frozen pie shells (or homemade)

Heat vegetable oil in wok or frying pan. Fry vegetables, adding curry, cumin, salt & pepper. Add vegetable bouillon to boiling water. Add to vegetable mixture. Blend cornstarch with a little water to make paste and add to pan. Cook until gravy thickens and vegetables are soft.

Put vegetable mixture on first pie shell. Cover vegetables with remaining pie shell and seal edges. I made this in a 9 inch pie plate, but you can also use more pie shells and make in a larger casserole dish.

Bake for 45 minutes at 375 degrees.

Butter Chickpea Curry

This is a pretty good veggie version of butter chicken, but I've had the real thing many times and I'm not sure this would replace it.

4 medium potatoes, cubed
2 tbsps canola oil
1 medium yellow onion, diced
1 tsp minced garlic
2 tsps curry powder
2 tsps garam masala (I used tandori masala)
1 tsp ground ginger
1 tsp cumin
1 tsp salt
1 can condensed tomato soup
1/2 cup cream or milk
1 can chickpeas, rinsed & drained
Cooked rice

Place potatoes in a pot, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain and set aside.

Saute onions and garlic in oil over medium heat until onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream and chickpeas. Stir in potatoes. Simmer 5 minutes. Serve over rice.