• Home
    • about me
    • contact me
  • recipes
    • instant pot recipes
    • slow cooker recipes
    • drinks and syrups
    • appetizers
    • breakfast
    • dessert
    • mains
    • pasta
    • salads
    • sandwich
    • soup
    • spreads
    • stews
  • crockpot faq
    • slow cooker recipes
  • IP recipes
    • instant pot accessories
  • air fryer recipes
    • My Favorite Air Fryers and Accessories
  • My Books
  • Kathy’s Must-Haves

Home » Slow Cooker Recipes » Vegan Slow Cooker Curry Pot Pie

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Vegan Slow Cooker Curry Pot Pie

January 23, 2018 by Kathy Hester 7 Comments

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Vegan Slow Cooker Curry Pot Pie

This Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits is a variation of my original Veggie Pot Pie from The Vegan Slow Cooker. Today’s version has different veggies and is lightly spiced with curry flavors.

In the old version, I cooked the biscuits in the slow cooker, and some people didn’t care for their biscuits being more dumpling-like. In this one, we still put the uncooked dough on top of the stew in the slow cooker. But then we put the crock in the oven to cook the biscuits. I think you’ll love doing it this way.

This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this one makes an easy and delicious summer dinner.

Vegan Slow Cooker Curry Pot Pie

I wanted to make this the perfect autumn dish. So I made tiny biscuits using my leave and acorn cookie cutters. The top of the pot pie looks like the leaves that will soon be scattered under all of the trees in our yard. Of course, it doesn’t have the layers of pine needles that are already piling up. I live in North Carolina, after all.

I made this in my favorite 3 1/2 quart Cuisinart Slow Cooker, but it would work in any 4 or 5 quart crockpot too.

Vegan Slow Cooker Curry Pot Pie

The stew is full of Idaho® potatoes, butternut winter squash, carrots, and chickpeas. That makes this a great meal to make from your pantry. Garam masala is a great spice blend to always have on hand.

Vegan Slow Cooker Curry Pot Pie

I served this with a green salad and some cardamom-spiced hot tea. You could make a quick cucumber yogurt sauce to serve on the side.

Vegan Slow Cooker Curry Pot Pie
Print Recipe
5 from 2 votes

Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits

This stew is the embodiment of autumn. A lovely potato and winter squash stew studded with chickpeas that’s flavored with a mild curry and topped with mini cumin seed studded whole wheat biscuits. The best part is it’s cooked 90% in your slow cooker. After the stew is cooked you place the uncooked biscuits on top and place the crock in the oven, uncovered. You’ll love making it almost as much as eating it!
Servings: 4 servings
Author: Kathy Hester

Ingredients

Stew Ingredients:

  • 2 1/2 cups chopped Idaho® potatoes
  • 2 cups water or vegetable broth
  • 1 1/2 cups chopped butternut squash
  • 1 15.5 ounce can chickpeas drained and rinsed
  • 1 cup sliced carrots
  • 1 tablespoon fresh grated ginger or 1 teaspoon dry ground ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric

Biscuit Ingredients:

  • 1/2 cup plain unsweetened soy milk or nondairy milk of your choice
  • 1/2 teaspoon apple cider vinegar
  • 1 2/3 to 2 cups whole wheat pastry flour plus 1/4 cup extra for the cutting board
  • 2 teaspoons cumin seeds
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons avocado oil or other mild oil

Instructions

  • Spray your 4 to 5 quart slow cooker with oil to aid in clean up.
  • Add all the stew ingredient to your slow cooker and mix well.
  • Cover and cook on low for 7 to 9 hours.
  • Note: If your slow cooker runs hot or boils on low, add an additional ½ cup of liquid.
  • minutes before serving preheat your oven to 400 degrees.
  • Mix the soy milk and apple cider vinegar and set aside so it will curdle. Note: this will only work with soy milk because of its protein content.
  • Mix 1 2/3 cups whole wheat pastry flour, cumin seeds, baking powder, and salt in a medium mixing bowl.
  • Add the avocado oil to the soy milk mixture and stir until incorporated.
  • Add the wet mixture to the dry and mix well.
  • If the dough is too sticky add the additional 1/3 cup whole wheat flour.
  • Flour a cutting board and transfer the dough to it. Roll or pat into a round of about 1/2 inch thickness.
  • Use small cookie cutters or cut into 1-inch squares.
  • Roll up the excess dough and repeat until all the dough is used.
  • minutes before serving stir the stew, taste and add additional salt and spices as needed.
  • Then arrange the uncooked biscuits on top of the stew in the slow cooker, and remove the crock.
  • Put your slow cooker crock, uncovered, into your oven and bake 8 to 12 minutes, or until the biscuits have set and <g class="gr_ gr_82 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="82" data-gr-id="82">have</g> slightly browned.
Join Kathy's Cooking Club!



Vegan Slow Cooker Curry Pot Pie

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Filed Under: crockpot, Fall, Slow Cooker Recipes, sponsored post, Winter Tagged With: biscuits, crockpot, pot pie, slow cooker, sponsored post, whole wheat

« Make Your Life Easier: Vegan Instant Pot Menu Plan
Cozy Winter Vegan Menu Plan »

Comments

  1. Julie says

    September 17, 2016 at 12:29 am

    Do you have a link to the old version? I don’t have an oven, but I’d love to still make this using only the slow cooker.

    Reply
    • Kathy Hester says

      September 19, 2016 at 11:59 am

      You can get it here:

      Reply
  2. Susie says

    November 27, 2016 at 8:38 pm

    I want to get your cookbooks, but I have a 3.5 quart slow cooker. When you say, “add to a 4 or 5 quart” cooker, can I just reduce the recipes?

    Reply
    • Kathy Hester says

      November 27, 2016 at 8:50 pm

      Most of the recipes will work in a 3 1/2 quart slow cooker if it calls for a 4 quart. Some of the 2-quart recipes will work, but sometimes will be shorter. The Vegan Slow Cooker is mainly for 4-quart slow cooker and anything else is clearly marked. Vegan Slow Cooking for Two is written for a 2-quart slow cooker.

      Reply
  3. Becky Striepe says

    January 23, 2018 at 11:31 am

    Oh this looks like such perfect comfort food!

    Reply
  4. Dianne's Vegan Kitchen says

    January 23, 2018 at 12:10 pm

    I haven’t had a potpie in ages, but I really love them. I love that you’ve added Indian spices!

    Reply
  5. Amy Katz from Veggies Save The Day says

    January 24, 2018 at 11:44 pm

    I love curry, especially when it contains garam masala! This is the perfect comfort food.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Kathy's Cooking Club!

Learn How to Use Your IP

The Ultimate Vegan Cookbook for Your Instant Pot The Ultimate Vegan Cookbook for Your Instant Pot

Learn all about nutritional yeast!
Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We also participate in other affiliate programs. This is at no added cost to you and allows me to keep making new recipes to share!
ⓒ Kathy Hester, HealthySlowCooking.com
| privacy policy | contact |
All rights reserved. No materials may be used without permission.