Butter Sauce Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion pot pie with Indian spices—garam masala, cumin, and coriander—layered with mixed vegetables and tofu in creamy coconut sauce, topped with puff pastry. A one-pan vegetarian main with bold, warm flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups or more chopped vegetables choice
- 10 ounces firm or extra firm tofu,
- 1 teaspoon oil
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 teaspoon dried fenugreek leaves (or kasuri methi - or you can use half teaspoon ground mustard instead)
- 1/2 teaspoon ground cumin
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 8 ounces of canned tomato puree
- 1 cup full fat coconut milk
- 1/2 teaspoon salt
- 1 puff pastry sheet (9x9" sheet)
- cilantro and pepper flakes
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 371mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 356mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 371MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.