Chickpea Coconut Cilantro Pie - Indian

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* Exported from MasterCook *

 

Chickpea Coconut Cilantro Pie - Indian

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 oz. defrosted shortcrust pastry -- rolled out to a thickness

of 1/4 inch thick

5 cups canned chickpeas -- mashed

3 cups coconut milk

3 tsp. Thai green curry paste

2 tbsp. cilantro -- finely chopped

1 tbsp. lime juice

1 tsp. black pepper

3 tsp. salt

1/4 cup milk -- for glazing and sealing

 

Preheat oven to 400 F (200 C).

Roll pastry across a pie dish and cut off excess.

Roll out remaining pastry for a lid and set aside.

Combine chickpeas, coconut milk, curry paste, cilantro, lime juice, black pepper

and salt. Spoon into pie base.

Use half the milk to moisten the edges of the pastry. Carefully put the pie lid

on and crimp the edges to seal. Brush rest of milk over pie lid and bake for 45

minutes or until golden brown.

Serve hot with a light salad and soft rolls.

 

 

Serves 4-6

 

" This warming pie recipe features chewy chickpeas smothered in a creamy coconut

cilantro sauce, in tender pastry for a great family meal. "

 

Cuisine:

" Indian "

Source:

" Source: http://inin.essortment.com/chickpeaspiere_rssj.htm "

S(Formatted by Chupa Babi):

" 07.15.08 "

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Per Serving (excluding unknown items): 801 Calories; 49g Fat (53.4% calories

from fat); 17g Protein; 79g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol;

2311mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0

Non-Fat Milk; 9 1/2 Fat.

 

 

Nutr. Assoc. : 3469 0 0 0 0 0 0 0 0