Matt Edwards
Monday 17 June 2019

At the start of World Meat Free Week, we have another fantastic vegan recipe straight out of the FGR kitchen.

Have a watch through head chef Jade Crawford's recipe video and let us know how you got on.

Jade's full recipe...


2 sweet potato

1 can chickpeas

½ bag spinach

2 medium onions

4 cloves garlic

1 thumb ginger

3 tbsp cumin

2 tbsp garam masala

1 tbsp turmeric

1 tbsp cayenne pepper

200g sunflower spread

170g plain flour

1-2 litres plant-based milk (I use oatly)

1 can coconut milk

Jus roll shortcrust pastry

Jus roll puff pastry lids (block can also be used)

6 pie foils                                                                                  


  1. Dice to sweet potato and boil for 5 minutes until sweet potato is soft, but not soft enough turn into mush, once boiled set aside (do not throw away sweet potato skins once peeled)
  2. Dice onions, garlic and ginger, fry in coconut until onions are clear and soft
  3. Add spices, cook for two minutes to activate the heat and set aside
  4. To make the creamy curry sauce, melt the sunflower spread in a pan, once fully melted add the flour, mix well to make a roux
  5. Once you have a thick paste add the oat milk slowly whilst whisking
  6. Keep adding oat milk until you have a thick creamy consistency
  7. Once the sauce is made and salt and pepper and the onions with the spices
  8. Mix well and add the chickpeas, sweet potato, spinach & coconut milk
  9. Simmer for 5 minutes until the spinach has wilted
  10. Set aside and let cool
  11. Whilst the mix is cooling, roll out shortcrust pastry block and divide into 6 squares for the bottom of the pies
  12. Add the pastry squares to the pie foils
  13. Spoon the mixture into the pie foils to the top
  14. Get a pastry brush and some more oat milk and glaze the bottom of the puff pastry lid so that it sticks to the bottom of the pie
  15. You can get creative with this bit and make any shape out of the pie that you desire. I like to make my pie look like a sunshine/ flower by clamping the lid with two fingers and pushing the pastry between my fingers to make a crimping effect.
  16. Once the lid is secured on, glaze with oat milk and make two holes in the top, one for steam in, one for steam out.
  17. Bake for 30-40 minutes on 180c
  18. Serve with deep fried sweet potato skins and if you like a bit of spice drizzle siracha on top