Thai Red Curry Vegetable Pot Pie

• 1 tbsp vegetable oil
• 4 tbsp red curry paste
• 4 None spring onions, chopped
• 1 (13.5 oz) can coconut milk, 2 tsp reserved for brushing
• 2 cups vegetable stock
• 2 tbsp cornstarch
• 7 oz green beans, trimmed, halved
• 7 oz cauliflower, cut into bite-sized florets
• 7 oz broccoli, cut into bite-sized florets
• 7 oz button mushrooms, quartered
• 10.5 oz winter squash, peeled, cut into bite-sized pieces
• 1 small bunch fresh cilantro, leaves chopped roughly
• 1 sheet frozen puff pastry, thawed

1. Preheat oven to 425u0b0F.
2. To make the filling, heat oil in a saucepan over medium-high heat. Cook curry paste and spring onions, stirring, for 3 mins. Add coconut milk. Bring to boil and cook for 5 mins, until reduced and thickened slightly.
3. Combine stock and cornstarch. Add to pan and stir until thickened. Add vegetables and cilantro. Return to a boil then remove from heat.
4. Transfer filling to a pie dish and top with puff pastry. Brush with reserved coconut milk and bake for 25-30 mins, until golden brown. Serve.

vegetable oil, red curry, spring onions, coconut milk, vegetable stock, cornstarch, green beans, cauliflower, broccoli, button mushrooms, winter, fresh cilantro, pastry

Taken from recipes-plus.com/api/v2.0/recipes/37721 (may not work)