Easy vegan curry pot pie, packed with vegetables in creamy coconut and almond milk curry. Soul and tummy warming and so satisfying!
Here is one of my favorite versions of a pot pie. This is the ultimate meatless winter comfort food with vegetables, tofu and mushrooms in creamy coconut and almond milk curry topped with a crispy, flaky layer of pastry!
I love the mild creamy coconut curry filling and flaky, crispy crust!
I like to use raw, healthy, wholesome ingredients cooked from scratch whenever I can, but if you don’t have time you can easily customize with whatever frozen vegetables you have in hand.
I used store-bought puff pastry, which saves a lot of time. For this recipe I used mini individual ramekins (3.75 inch/9.5 cm diameter), but you can also make one whole pot pie and it will still taste delicious!
This is an easy meal that the whole family will enjoy! Give it a try!
Enjoy!
