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.
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.
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
Total time
Author: Vanessa Burnum
Recipe type: Entree
Cuisine: Indian
- 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
- 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
- Preheat your oven to 400ºF and grease a 3-quart casserole dish.
- 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.
- 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.)
- Add the peas and heat through. Add more salt if needed.
- In a small bowl, whisk together the milk beverage, agave nectar, and vinegar.
- 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.
- Pour the filling into your prepared casserole dish. Spread the biscuit dough on top.
- Bake for 40 to 45 minutes, or until the crust is golden brown.
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
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More Plant-Based, Dairy-Free Dinners from the Oven
Dairy-Free Eggplant Lasagna
Plant-Based Sausage Pizza
Vegan Baked Mac & Cheese
