HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Lentil & Veggie Pie
topBanner
Caribbean Lentil & Veggie Pie

Caribbean Lentil & Veggie Pie

with Coconut Sweet Potato Mash Topping

Vegetarian
Read more

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.

Tags:Not Suitable for CoeliacsVeggieNaturally Gluten-Free
Allergens:MilkSulphites

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1

capsicum

2 clove

garlic

1 bag

coriander

½

lemon

1

carrot

1 tin

lentils

1 box

coconut cream

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

1 sachet

tomato paste

½ cube

vegetable stock

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(ContainsMilk)

⅓ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3006 kJ
Fat39.3 g
of which saturates29.7 g
Carbohydrate61.2 g
of which sugars25.6 g
Dietary Fibre0 g
Protein18.9 g
Cholesterol0 mg
Sodium1625 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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!

5

Grill until lightly browned, 8-10 minutes.

6

Divide the Caribbean lentil and veggie pie between plates, sprinkle over the coriander and serve with the lemon wedges.