Curried Vegetable Pot Pie

== Ingredients ==
* 1 pastry topping
* 1½ tbsp vegetable oil
* 1 large onion, chopped (1½ cups)
* 1 clove garlic, minced
* 4 tsp curry powder
* 1 head cauliflower, cut in florets (4½ to 5 cups)
* 1 large all-purpose potato, peeled and diced (1½ cups)
* 1 cup frozen peas
* 1¾ cups vegetable broth
* 1 tsp salt
* ½ cup canned crushed tomatoes or tomato purée
* ½ cup sour cream
* 2½ tbsp all-purpose flour
== Directions ==
# Prepare and refrigerate pastry.
# Lightly grease 10- or 11-inch deep-dish pie pan and set aside.
# In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat.
# Add onion and cook, stirring often, until softened, 8 to 9 minutes.
# Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.
# Add vegetables, broth and salt and stir to mix well.
# Bring mixture to a boil.
# Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.
# In small bowl, mix sour cream and flour until smooth.
# Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes.
# Transfer vegetables to prepared pie pan and let cool 15 minutes.
# Preheat oven to 400°F.
# On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate.
# Invert pastry over pie pan, then peel off paper.
# Tuck edges of pastry inside edge of pan.
# Poke steam vents in pastry with knife.
# Bake until pastry is golden, 50 to 60 minutes.
# Let stand 10 minutes before serving.
Category:Cauliflower Recipes
Category:Curry Recipes
Category:Onion Recipes
Category:Pea Recipes
Category:Pot pie Recipes
Category:Potato Recipes
Category:Tomato Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes