Crust:
2 teaspoons curry powder
1/2 teapoon salt
1 1/4 cups flour
2 tablespoons shortening
4 tablespoons soy margarine

Filling:
1 can (13-14 ounces) vegetable broth
3 medium carrots, peeled and sliced 1/2 inch thick
1 medium sweet potato, peel and slice into 1 inch chunks
1 medium onion, diced
2 tablespoons soy margarine
2 tablespoons flour
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1 (15-19 ounce) can chick peas
2 tablespoons mango chutney

In a medium bowl, mix curry, salt and 1 1/4 cup flour with a fork. With 2 knives, cut in margarine and shortening. Sprinkle in 3 tablespoons of cold water, 1 at a time, until dough is just moist enough to hold together. Roll out a disc large enough to cover the top of the pie, cover with wax paper and refirigerate 30 minutes.

Preheat oven to 425 degrees. In a 2 quart pan, heat broth, carrots and sweet potato to a boil on high. Reduce heat to low and simmer for 10 minutes. Strain broth and reserve. Transfer vegetables to a large bowl. In the same pan, melt 1 tablespoon of margarine on medium. Add onion and cook approximately 10 minutes,stirring, until translucent. Stir in mustard, cumin and corriander. Cook 2 more minutes, stirring. Add onions to carrots and sweet potatoes. In the same pan, melt 1 tablespoon margarine on medium. Add 2 tablespoons flour and cook, whisking continually, until golden (1-2 minutes). Stir in broth slowly. Cook until thickened. Stir thickened broth into sweet potato mixture along with chick peas and mango chutney. Place sweet potato mixture into a cassarole or deep pie dish and top with crust. Cut steam vents in crust. Place pie dish on a cookie sheet and bake 25 minutes. Serves 4.

Per serving: 625 calories 28 grams fat

* From Vegetarian Times magazine