Chickpea spinach curry recipe

Vegetable pie

From: Elena Holmes, a registered nutritional therapist and researcher.
FB: Elena, Health and Food



Good for:



For the Crust:

  • 1 cup whole wheat flour (you can use oat or buckwheat flour for gluten-free version)
  • 1/2 cup oatmeal (or porridge oats lightly processed in a blender)
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 sprig of rosemary, finely chopped
  • 1/3 cup olive oil
  • 1/3 cup soy milk (or water)

For the Filling:

  • 1 aubergine
  • 1 bell pepper
  • 1 courgette
  • 1 large onion
  • 2 cloves garlic
  • basil leaves
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • a pinch of hot chilli flakes (optional)
  • salt and pepper

For the Cream:

  • 2 cups (300 g) silken tofu
  • 3 tablespoons nutritional yeast
  • 1 tablespoon capers
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • salt and pepper
  • Sesame seeds for sprinkling

Step by Step Instructions

Step 1

In a bowl, mix the ingredients for the crust.

Step 2

Leave to rest for 10 minutes and then roll it with a rolling pin on a floured surface and transfer it to a tart dish.

Step 3

Finely chop all the vegetables and sauté them in a non-stick frying pan with a little water. Add salt and the spices. Transfer to a bowl to cool.

Step 4

Drain the silken tofu, put all the cream ingredients in a bowl and mix them well.

Step 5

Add the vegetable mixture. Stir well.

Step 6

Empty the filling at the base of the tart, even with a spatula, sprinkle with sesame seeds and bake in a preheated oven at 350°F/170ºC until golden brown for about 45 minutes. Take it out of the oven and allow to cool before serving.

More Recipes

Asparagus and pea quiche with quinoa crust

Asparagus and pea quiche with quinoa crust

Asparagus and pea quiche with quinoa crustEQUIPMENT Blender or food processor 20cm loose-bottomed tart tin Serves 4-6Good for: Lunch, DinnerIngredientsFor the quinoa crust 150 grams quinoa colour of choice 400 ml vegetable stock 3 tbsp ground flaxseed black pepper...

Gluten free vegan pancakes

Gluten free vegan pancakes

Gluten free vegan pancakesEquipment needed: Good quality non-stick crepe pan or flat frying panServes 6Good for: BreakfastIngredients 40 grams gluten free flour mix of choice 60 grams chickpea/gram flour 25 grams cornflour or tapioca flour pinch salt 1 tbsp brown...

Allergen-Free Lentil Loaf

Allergen-Free Lentil Loaf

Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: NewYou_Nutrition  Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...

Never miss a new recipe!

Join our mailing list