Vegan Curry Pot Pie


This curried vegan pot pie recipe was a “main course” entry in the Dairy Free 3-Course Recipe Contest, submitted by reader Vanessa Burnum. For the rich curry filling and fluffy biscuit topping, she uses coconut milk and coconut milk beverage.

Vegan Curry Pot Pie Recipe - plant-based, dairy-free, hearty, comforting, and healthy!

Special Diet Options: Vegan Curry Pot Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan and vegetarian.

For soy-free and vegan curry pot pie, omit the TVP or consider replacing it with your favorite hearty protein that is soy-free. You can even increase the lentils by 1/2 cup as a substitute. Also, be sure to select a dairy-free soy-free margarine.


Vegan Curry Pot Pie
Prep time
Cook time
Total time
This is a rich, flavorful, and healthy hybrid recipe that merges rich Indian food flavors with a classic European and American dish.
Recipe type: Entree
Cuisine: Indian
Serves: 6 servings
Curry Filling
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons all-purpose or whole wheat flour
  • 2 cups vegetable broth
  • 1¾ cups lite canned coconut milk
  • 1½ cups water
  • 1 cup red lentils
  • 1 cup chopped potatoes
  • ½ cup TVP (textured vegetable protein)
  • ½ cup frozen peas
Biscuit Topping
  • ¾ cup plain unsweetened dairy-free milk beverage
  • 2 teaspoons agave nectar (can sub your favorite sweetener)
  • 1 teaspoon apple cider vinegar
  • 1¼ cups whole wheat pastry flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons dairy-free buttery spread, warmed to room temperature
  1. Preheat your oven to 400ºF and grease a 3-quart casserole dish.
Curry Filling
  1. Heat the oil in a skillet over medium heat. Add the onion, carrot, and celery and saute until tender, about 5 to 7 minutes. Add the garlic, ginger, salt, cumin, turmeric, cardamom, and red pepper flakes and saute for 30 seconds. Add the flour and stir until evenly coated.
  2. Pour in the vegetable broth, coconut milk, and water. Add the lentils, potatoes, and TVP. Cook until the mixture has thickened and the lentils and potatoes are soft, around 15 minutes. (While this simmers, make the Biscuit Topping below.)
  3. Add the peas and heat through. Add more salt if needed.
Biscuit Topping
  1. In a small bowl, whisk together the milk beverage, agave nectar, and vinegar.
  2. In a medium bowl, whisk together the wheat flour, all-purpose flour, baking powder, baking soda, salt, and pepper. Add the buttery spread and whisk until coarse meal forms. Add the milk beverage mixture and stir then knead just until the dough holds together.
Assemble the Pie
  1. Pour the filling into your prepared casserole dish. Spread the biscuit dough on top.
  2. Bake for 40 to 45 minutes, or until the crust is golden brown.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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