Spicy Pumpkin Curry Pot Pie

🥘 Ingredients

• canola oil spray
• egg
  1
• garbanzo beans
  1 can
• kale
  3 handfuls
• onion
  1/2 c
• parsnips
  2
• pie crust
  1
• raisins
  1/3 c
• salt
• spicy pumpkin curry simmer sauce
  1 jar
• squash
  1 c

🍳 Cookware

• 9-inch pie plate
• fork
• small bowl
• pastry brush

1. 1

   Preheat oven to 400°F. Sauté onion & parsnips in oil for ⏱️ 5 minutes . Stir in squash . Cover and cook ⏱️ 5 minutes . Add kale and salt , stir, cover and cook another ⏱️ 5 minutes or so until vegetables are tender. Add garbanzo beans , spicy pumpkin curry simmer sauce and raisins , stir to combine. Cover and reduce heat to simmer ⏱️ 5 minutes . Remove from heat.

   onion: 1/2 c, parsnips: 2, squash: 1 c, kale: 3 handfuls, salt, garbanzo beans: 1 can, spicy pumpkin curry simmer sauce: 1 jar, raisins: 1/3 c
2. 2

   Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a 9-inch pie plate with canola oil spray . Transfer simmered vegetables to pie plate. Top with pie crust, cutting three oblong vents in center of crust.

   pie crust: 1, canola oil spray
3. 3

   Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl , whisk egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.

   egg: 1
4. 4

   Bake pie on center rack of oven for 30 to ⏱️ 35 minutes , or until crust is a deep golden brown. Remove from heat and let sit ⏱️ 15 minutes before serving.