Kataifi Thai Coconut Curry Pie

Serves 4
Time 1 hour


2 tbsp extra virgin olive oil

2 French shallots, diced

2 stalks celery, diced

2 cloves garlic, minced

1 tbsp turmeric powder

1 tbsp curry powder

½ tsp ground coriander

2 tbsp tomato paste

1 cup frozen peas

1 can chickpeas, drained and rinsed

1 cup coconut milk

1 medium pumpkin, peeled and diced

3 carrots, diced

½ 375g packet Kataifi pastry


Preheat oven to 200°C.


In large pan over medium-high heat, add extra virgin olive oil, shallots, celery and garlic and sweat off for 2-3 minutes until softened.


Add the spices, tomato paste, salt and pepper to taste, and stir to coat. Now add the peas, chickpeas, coconut milk, pumpkin, carrot and half a cup of water, and bring up to a simmer for 10-15 minutes, until thickened.


Pour mixture into a pie dish.


Pull the kataifi pastry apart, and massage into it a drizzle of olive oil and a sprinkle of turmeric powder. Place small piles of the kataifi pastry all over the pie dish to cover the filling and bake for 20-30 minutes or until pastry is golden.


Allow to cool slightly before eating.