Curried Vegetable Pot Pie

Ingredients

 * 1 pastry topping
 * 1½ tbsp vegetable oil
 * 1 large onion, chopped (1½ cups)
 * 1 clove garlic, minced
 * 4 tsp curry powder
 * 1 head cauliflower, cut in florets (4½ to 5 cups)
 * 1 large all-purpose potato, peeled and diced (1½ cups)
 * 1 cup frozen peas
 * 1¾ cups vegetable broth
 * 1 tsp salt
 * ½ cup canned crushed tomatoes or tomato purée
 * ½ cup sour cream
 * 2½ tbsp all-purpose flour

Directions

 * 1) Prepare and refrigerate pastry.
 * 2) Lightly grease 10- or 11-inch deep-dish pie pan and set aside.
 * 3) In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat.
 * 4) Add onion and cook, stirring often, until softened, 8 to 9 minutes.
 * 5) Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.
 * 6) Add vegetables, broth and salt and stir to mix well.
 * 7) Bring mixture to a boil.
 * 8) Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.
 * 9) In small bowl, mix sour cream and flour until smooth.
 * 10) Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes.
 * 11) Transfer vegetables to prepared pie pan and let cool 15 minutes.
 * 12) Preheat oven to 400°F.
 * 13) On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate.
 * 14) Invert pastry over pie pan, then peel off paper.
 * 15) Tuck edges of pastry inside edge of pan.
 * 16) Poke steam vents in pastry with knife.
 * 17) Bake until pastry is golden, 50 to 60 minutes.
 * 18) Let stand 10 minutes before serving.