Chunky Balti Veg Pie

Miguel Barclay
Chunky Balti Veg Pie on a white marble table with silver dishing up spoon
Serves 1
Print recipe
  • Prep time 10 mins
  • Cook time 45 mins
  • Ready time 55 mins

Tuck into this chunky pie, packed to the brim with delicious vegetables!

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  • 1 large potato, cut into large chunks
  • ½ teaspoon turmeric
  • ½ red onion, cut into large chunks
  • ½ carrot, cut into large chunks
  • ½ courgette, cut into large chunks
  • 1 teaspoon curry powder
  • 200 g chopped tomatoes (from a 400 g tin)
  • olive oil
  • salt and pepper


Preheat your oven to 190°C/375°F/gas mark 5.

Cook the potato chunks in a pan of salted boiling water for about 10 minutes until soft. Then drain and mash with a glug of olive oil, the turmeric and a pinch each of salt and pepper.

Pan-fry the onion, carrot and courgette in a splash of olive oil over a medium heat for about 5 minutes until the onions have softened a bit. Add the curry powder, season and continue to fry for a further minute before adding the chopped tomatoes. Simmer for about 5 minutes. Season to taste, then transfer to a round ovenproof dish and top with the mash. Bake for about 25 minutes until the mash starts to colour, then serve.


Additional notes

Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)

Photography by Dan Jones

Book front cover of 'Meat-Free One Pound Meals'

“Just half a teaspoon of turmeric will give your mash a lovely yellow hue and a delicious earthy flavour that will get your mouth watering. Cut your veg extra chunky and this hearty dish will have a bit more bite.

All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”