Curried Vegetable Pie with Rice Crust
Transform dinner into a vibrant celebration of global flavors with this Curried Vegetable Pie with Rice Crust—a delightful fusion of savory comfort and nutrient-packed goodness! Featuring a unique, gluten-free crust made from golden-baked cooked rice, Parmesan, and eggs, this recipe reinvents traditional pie-making. The filling is a hearty medley of tender carrots, zucchini, potatoes, and peas, richly infused with aromatic spices like curry powder, turmeric, and cumin, and simmered to perfection in creamy coconut milk. Perfect for vegetarians and anyone seeking a creative twist on weeknight meals, this dish is easy to make and entirely satisfying. Garnish with fresh cilantro for a bright herbal kick and serve warm for a wholesome, flavorful experience that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked white or brown rice
- 2 large Eggs
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 1 medium Potato, peeled and diced
- 0.75 cups Frozen peas
- 1 cups Coconut milk
- 0.5 cups Vegetable broth
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish lightly with olive oil or non-stick spray.
In a large bowl, combine the cooked rice, eggs, and grated Parmesan cheese. Mix well until the mixture is cohesive.
Press the rice mixture evenly into the greased pie dish, covering the bottom and sides to form a crust. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
Stir in the diced carrots, zucchini, potato, and frozen peas. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the curry powder, ground cumin, turmeric powder, salt, and black pepper over the vegetables. Stir well to coat evenly.
Pour in the coconut milk and vegetable broth. Stir and let the mixture simmer for 10-12 minutes, allowing the vegetables to cook fully and the sauce to thicken slightly.
Remove the skillet from heat and stir in the chopped cilantro.
Spoon the curried vegetable filling evenly into the prepared rice crust.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Garnish with additional cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 42.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 792 mg | 61% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
