Caribbean Lentil & Capsicum-Kale Pie
with Potato Topping & Coriander
And now for something completely different, meet our game-changing plant-based pie! A coconutty, Caribbean-spiced lentil filling meets a golden potato topping for a dish that's equally wholesome and delish.
Ingredients
2
potato
1
capsicum
1
carrot
2 clove
garlic
1 bag
kale
1 packet
lentils
1 sachet
mild Caribbean jerk seasoning
1 packet
tomato paste
1 packet
coconut milk
Ā½ sachet
vegetable stock powder
1 bag
coriander
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
ā cup
water
Utensils
Cooking Steps
ā¢ Bring a medium saucepan of salted water to the boil. ā¢ Peel potato and cut into large chunks. ā¢ Cut capsicum into bite-sized chunks. ā¢ Grate carrot. ā¢ Finely chop garlic. ā¢ Tear kale leaves from stems, then roughly chop leaves. Discard stems. ā¢ Drain and rinse lentils.
TIP: Save time and get more fibre by leaving the potato unpeeled!
ā¢ Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. ā¢ Drain potato, then return to pan. ā¢ Add the plant-based butter and the plant-based milk. Season generously with salt. Mash until smooth.
ā¢ While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. ā¢ Cook capsicum and carrot, stirring, until softened, 4-5 minutes. ā¢ Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. ā¢ Add drained lentils, kale, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.
ā¢ Preheat grill to high. ā¢ Transfer lentil mixture to a baking dish. ā¢ Top with the mash, running through it with a fork to create an uneven surface. Drizzle with olive oil.
TIP: The oil will help the top brown under the grill!
ā¢ Grill pie, until lightly browned, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
ā¢ Roughly chop coriander. ā¢ Divide Caribbean lentil and capsicum-kale pie between plates. ā¢ Garnish with coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā The sweet, tangy Caribbean jerk seasoning pairs perfectly with the fluffy potato topping, creating a rich and creamy dish.
- Ease of prep:Ā Some found microwaving the potatoes instead of boiling sped up the cooking process.
- Suggestions:Ā Consider swapping kale for spinach if preferred, and serve with a side salad for a complete meal.
- Portions:Ā The potato topping may not fully cover the lentil mixture; adjust quantities if needed.
