Preparation:

1. Preheat your oven to 180 °.

2. Wash the zucchini and eggplant and peel the carrots. Grate your vegetables into strips using a mandolin or peeler, but the mandolin is recommended. If you use a peeler, it must be really good quality and you have not too ripe vegetables so that they are firm, the eggplant is not ideal to peel in a peeler so you can it. replace with more of the other vegetables. Once you have your vegetable slices, cut them in half (except the carrot) lengthwise so that they are narrower.

3. Spread the dough on your mold, and make holes in it with a fork. Bake for 5 minutes to pre-cook it.

4. In a bowl, combine the eggs, coconut cream, curry and pepper and set aside.

5. Take the dough out of the oven and arrange the vegetable slices with the skin side up, starting with the edges of the dough and alternating the vegetables in each row. Be careful not to burn yourself with the dish! Repeat until you reach the center of the pie.

6. Pour the curry mixture evenly over the pie, bake for 40min and enjoy both hot and cold!