And now for something completely different, meet our game-changing veggie pie. With lentils cooked in a creamy coconut sauce flavoured with Caribbean spices, plus a sweet potato mash topping, it's nourishing and delicious.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mild Caribbean jerk seasoning(ContainsSulphites)
baby spinach leaves
Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into 2cm chunks. Cut the capsicum into 1cm chunks. Finely chop the garlic. Roughly chop the coriander. Zest the lemon to get a generous pinch, then slice into wedges. Grate the carrot (unpeeled). Drain and rinse the lentils.
Add the sweet potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and mash using a potato masher or fork until smooth. Stir through the lemon zest and 1/2 the coconut cream.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water, remaining coconut cream and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes. Season to taste. Stir through the baby spinach leaves until wilted.
Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the sweet potato mash. Run a fork through the mash to create an uneven surface.
TIP: Grills cook fast, so keep an eye on the pie!
Grill until lightly browned, 8-10 minutes.
Divide the Caribbean lentil and veggie pie between plates, sprinkle over the coriander and serve with the lemon wedges.