Vegetarian vegetable curry pie with mushrooms and spinach!

40 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 8 potatoes
  • 400 gr spinach
  • 400 gr mushrooms
  • 200 gr cherry tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1/2 red chili pepper
  • powdered curry
  • 250 ml cooking cream
  • milk
  • salt and pepper

How to prepare it:

Pre-heat the oven grill.

Peel the skin of the potatoes, cut them into small pieces and put them in a pan with a lot of water. Put them on the stove and bring the water to the boiling point. Cook them for approx.. 12 minutes.

Peel and fine slice the onion. Peel the garlic, cut it in half and remove the root. Cut the chili pepper in half, remove the seeds and fine slice the pepper.

Chop the mushrooms into thin slices. Cut the tomatoes in half. Chop the spinach a bit.

Put a pan on the stove and add some olive oil. Once the oil is hot, add the onions, squeeze out the garlic and add the chili pepper. Fritter for a minute whilst stirring. Add a lot of powdered curry. Stir again and let it simmer for a minute. Now add the mushrooms and bake them for about 10 minutes.

In the meantime the potatoes should be ready. Rinse them down and mash them with some milk, salt and pepper. To create a nice, smooth mash I often use a hand mixer. To really even out the lumbs you can squeeze the mash through a colander but for this dish I don’t really see the need.

Add the spinach to the baked mushrooms and let it shrink whilst you keep stirring. Once the spinach is ready you can add the cooking cream. Heat up the stove and let the mixture simmer for 5 minutes.

Use some olive oil to grease in an oven dish. Put the mixture into the oven dish. Put the tomatoes on top and finish off with the potato mash.

Put the dish under the grill for about 10 to 15 minutes or at least until the mash has a nice a crunchy crust.