Tikka masala bean pot pies
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Tikka masala bean pot pies
Make-ahead tikka masala bean pot pies with a fluffy butternut squash and mashed potato topping. Just 385 calories per serving makes them a healthier midweek supper, too
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
385Kcal
Fat
7gr
Saturates
1gr
Carbs
52gr
Sugars
17gr
Fibre
21gr
Protein
17gr
Salt
0.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tsp cumin seeds
- 1½ tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 4 tbsp tikka masala spice paste - check your masala paste for any specific dietary requirements
- 1 x 400g tin chopped tomatoes
- 2 x 400g tins beans (we used kidney beans and cannellini beans), rinsed and drained
- ½ x 30g pack coriander, roughly chopped
- 2 x 300g packs diced butternut squash and sweet potato
- 2 x 200g packs Tenderstem broccoli, trimmed
Step by step
Get ahead
Prep to the end of step 5 up to 2 days ahead; cover and chill. Bake for 5-10 minutes longer, or until piping hot.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the cumin seeds in a large pan and toast over a medium heat for 2 minutes. Set aside on a plate.
-
Add 1 tablespoon oil to the same pan, then cook the onion for 10-12 minutes over a medium-high heat until softened and turning golden. Stir occasionally. Add the garlic and tikka masala spice paste and cook, stirring, for a further 2 minutes, until fragrant.TipCheck your masala paste is suitable for any specific dietary requirements.
- Tip in the tinned tomatoes, beans and 2 tablespoons of water, then simmer for 10 minutes. Season to taste and stir in the chopped coriander.
- Meanwhile, pierce the squash and sweet potato packs with a small sharp knife and microwave together for 8-10 minutes, or until completely soft (or cook the veg in a steamer). Carefully empty the packs into a large bowl and mash with the remaining ½ tablespoon of olive oil, the toasted cumin seeds and seasoning.
- Spoon the filling into four individual pie dishes (or use 1 large dish) and top with the cumin vegetable mash, spreading it to seal the filling in around the edges. Use a fork to roughen up the surfaces and place the pie(s) on a baking sheet.
- Bake for 15-20 minutes until the pie top is crisp. Towards the end of cooking, bring a large saucepan of salted water to the boil and cook the Tenderstem for 4-5 minutes, until tender. Drain and serve with the pies.
