Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Vegan Curry Pot Pie topped with Wholesome Dairy-Free Biscuits

    Vegan Curry Pot Pie topped with Wholesome Dairy-Free Biscuits

    0
    By Alisa Fleming on October 9, 2022 Dairy-Free Recipes, Entrees

    This vegan curry pot pie recipe was a “main course” entry in a recipe that we held several years ago. It was submitted by reader Vanessa Burnum. She uses a mixture of lite coconut milk and broth to keep the filling light and flavorful, and chooses whole grain flour for the bulk of the biscuit topping.

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

    Whip Up this Vegan Curry Pot Pie for a Healthy Weeknight Meal

    We originally posted this vegan curry pot pie recipe in 2014, but have since updated it with nutrition facts, some more details, and answers to some ingredient FAQs.

    Can I Substitute Ground Ginger for the Fresh Ginger?

    Yes, use 1/2 teaspoon ground ginger in place of the fresh ginger. If you want a less pronounced ginger flavor, you can use just 1/4 teaspoon.

    How Can I Reduce the Sodium in this Vegan Curry Pot Pie?

    You can use low-sodium vegetable broth. Or simply taste test the filling before adding any salt. Add the salt to taste. You might find less suits your needs just fine. I wouldn’t cut the salt in the biscuits, as this does help the flavor.

    Can I Use a Different Type of Lentils?

    I don’t recommend swapping the lentils. Red lentils cook up quickly, which is why Vanessa likes them for this recipe. If you use another type of lentils, they will need to be cooked for much longer to become tender.

    Can I Use Sweet Potatoes?

    Definitely! Just be aware that sweet potatoes cook up more quickly than regular potatoes. But the flavor of yams does go nicely with curry.

    Do I Have to Use Two Types of Flour in the Biscuits?

    No, you can use just all-purpose flour for all of the flour if preferred. Using all whole wheat pastry flour will also work – the biscuits will just be a little more dense. If you opt to use another type of whole wheat flour, I would increase the ratio of all-purpose flour for optimal results. Whole wheat pastry flour is a finer, lighter grind than most other types.

    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.

    Healthy Vegan Curry Pot Pie
     
    Print
    Prep time
    20 mins
    Cook time
    1 hour 10 mins
    Total time
    1 hour 30 mins
     
    This is a rich, flavorful, and healthy hybrid recipe that merges rich Indian food flavors with a classic European and American dish.
    Author: Vanessa Burnum
    Recipe type: Entree
    Cuisine: Indian
    Serves: 6 servings
    Ingredients
    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
    Instructions
    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.
    Nutrition Information
    Serving size: ⅙ pie Calories: 359 Fat: 10.4g Saturated fat: 4.7g Carbohydrates: 50.3g Sugar: 6.5g Sodium: 1236mg Fiber: 14.6g Protein: 17.6g
    3.5.3229

    More Plant-Based, Dairy-Free Dinners from the Oven

    Dairy-Free Eggplant Lasagna

    Vegan Eggplant Lasagna Recipe made with Spinach and Tofu! Dairy-free, optionally gluten-free, nut-free

    Plant-Based Sausage Pizza

    Plant-Based Sausage Pizza Recipe - with Vegan and Gluten-Free Walnut Sausage Crumble and Dairy-Free Cheese

    Vegan Baked Mac & Cheese

    Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Non-Dairy Calcium: Getting the Most from Dairy-Free Calcium Supplements - A helpful guide to help you meet your requirements.

    How to Choose the Best Dairy-Free Calcium Supplements

    Dairy-Free Scalloped Potatoes Recipe - uses everyday ingredients and no cheese required! Easy options for vegan, gluten-free and soy-free.

    Dairy-Free Scalloped Potatoes that Everyone will Love. Yes Everyone.

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2023 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.