Ingredients:
1 13.5 oz can coconut milk
1 large shallot, diced
1-2 tsp (heaping) curry
2 cups shredded rotisserie chicken
1 cup frozen peas
sea salt & ground pepper
1 refrigerated pie crust
1 head cauliflower, cut into florets
2 tbs EVOO
1 tsp curry
1/4 tsp cayenne pepper
1/4 cup roughly chopped fresh cilantro
Juice of 1 lemon
Directions:
1. Preheat the oven to 450 degrees & cover a baking sheet with foil. Heat 2 tbs of the coconut milk in a large skillet over medium-high heat. Add the shallot and curry and cook until tender (just a few minutes). Stir in the chicken and all but 2 tsp of the remaining coconut milk and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper.
2. Roll the pie dough out onto the foil baking sheet. Put the chicken mixture in the center and spread it out, leaving about a 1-inch edge. Then fold the edge up to make a crust (it will look kind of like pizza). Use the remaining coconut milk on the edges of the crust. Bake for 25 minutes, or until the crust has browned.
3. To the same large skillet, add & heat the EVOO. Then add the cauliflower, and stir in salt, pepper, curry, & cayenne spices. Allow the cauliflower to cook undisturbed so that is can char a little on the edges (4-5 minutes). Continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper. Serve a slice of the Indian chicken pot pie with a side of spicy cauliflower.
4. Enjoy!
