Chickpea Korma Polenta-Crust Pie - 7 pts

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Chickpea Korma Polenta-Crust Pie - 7 pts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 15%) Quick

Spicy Veggie

 

Amount Measure Ingredient -- Preparation Method

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Polenta Crust:

1/3 cup polenta

1/3 cup milk -- (or more to get dough consistency)

1 pinch salt

1 tsp baking powder

1/3 cup flour -- to 1/2

Filling:

1 can chickpeas -- (16-oz)

1 medium onion

3/4 cup diced tomato -- (1/3 of 16-oz can)

1 tb tomato paste

1 tsp coriander

1 tsp garam masala

1/2 tsp tumeric

1 tb vegie stock

1 tsp garlic

1/2 tsp ginger

4 tbs lemon juice

chilli powder -- to taste

 

Slice the onions to rings and place in the water from the chickpeas.

Add your spices, stock and lemon juice in at this time and simmer until onions

are cooked through.

Add in the remaining ingredients (chickpeas, tomato paste and diced tomatoes).

Simmer until gravy has thickened to a sauce.

Whilst simmering, combine your dry ingredients for the crust.

Create a well, and combine the milk slowly to ensure that you only place enough

in to make a dough that is workable. Roll out to a 1.5 cm thickness.

Place the chickpea mixture in the ramekins.

Cut the crust a little extra of the size of the ramekin and place on top, using

your knife to slice two to three holes into the lid.

Place in 180 degrees oven for 10-15 mins until brown on top.

 

Makes 3-4

 

" With the amount of ingredients listed here, I’m sure you’d be mistaken to

think that this is a very time consuming dish to prepare. Surprisingly, it’s a

one pot dish for the chickpea korma and just a quick gathering of your spices,

before leaving the dish to simmer. Then whilst simmering, you can work on this

very simple crust.

All in all, I think this only took me about 10 mins of real hard work, before

sitting down for the crust to cook on top for 10-15 mins.

This mix makes around 3-4 ramekin sized pies. It can also be quite easily

converted to vegan, by swapping the milk used to soy.

I think next time, I’ll reduce the amount of polenta for a softer crust and

maybe place some spices into the crust. But all in all, a great scrumptious

comforting dish that’s easy to make! "

 

Description:

" 7 pts "

Cuisine:

" Indian "

Source:

" Melbegood.com "

S(Formatted by Chupa Babi):

" 07.07.08 "

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Per Serving (excluding unknown items): 366 Calories; 4g Fat (10.3% calories from

fat); 15g Protein; 69g Carbohydrate; 14g Dietary Fiber; 3mg Cholesterol; 440mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

 

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