Coconut and Chickpea Curry PIE 

Seeded spelt shortcrust pastry with paneer cheese, chickpeas & spinach in a mildly spiced coconut sauce, hand-topped with an all-butter pastry lattice and black onion seeds.

Also available at Booths and Cotswold Fayre

  • Nutrition:
  • /
  • Energy
  • 1120 KJ / 268 kcal
  • Fat
  • 17.8g
  • Saturates
  • 6.6g
  • Carbs
  • 20.7g
  • Sugars
  • 3.3g
  • Fibre
  • 1.9g
  • Protein
  • 7.3g
  • Salt
  • 0.88g

Of an adult's daily allowance

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Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onion, Coconut Milk (13%), Paneer Cheese (Milk), Chopped Tomatoes, Water, Chickpeas (8%), Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil), Butter (Milk), Spelt Flour, Spinach, Rapeseed Oil, Garlic Purée, Free Range Egg Yolk, Curry Powder (contains Mustard), Salt, Black Onion Seeds, Brown Sugar, Vegetable Stock, Brown Linseeds, Golden Linseeds, Poppy Seeds, Mustard Seeds, Cayenne Pepper, Paprika


For allergens, including cereals containing gluten, see ingredients in bold. 

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A pie for your thoughts

Tell us what you think of this recipe and we'll put your name in the hat to win Higgidy goodies.

Brian said:

“I have just eaten your coconut and chickpea curry pie, with new potatoes, carrots, and cauliflower. I simply wanted to let you know how much I enjoyed it. All your pies are excellent, but this is my favourite.”

2nd March 2020

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