Caribbean Lentil & Capsicum-Kale Pie

Name: Caribbean Lentil & Capsicum-Kale Pie with Potato Topping & Coriander
Total time: 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coriander; 2 Garlic; 1 Kale; 1 packet Lentils; 1 Capsicum; 2 Potato; 1 packet Tomato Paste; 1 packet Coconut Milk; 1 sachet Vegetable Stock Powder; 1 Carrot

with Potato Topping & Coriander

4.7

(52)

Get up to $230 off

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.

Tags:

Plant Based

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coriander

2

Garlic

1

Kale

1 packet

Lentils

1

Capsicum

2

Potato

1 packet

Tomato Paste

1 packet

Coconut Milk

1 sachet

Vegetable Stock Powder

1

Carrot

Nutritional Values

Calories542 kcal

Energy (kJ)2270 kJ

Fat17.8 g

of which saturates15.5 g

Carbohydrate62.2 g

of which sugars18.8 g

Dietary Fibre21.3 g

Protein27.2 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut capsicum into bite-sized chunks. Grate the carrot. Finely chop garlic. Tear kale leaves from stems, then roughly chop leaves. • Drain and rinse lentils.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.

3

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook capsicum and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • 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.

4

• Preheat grill to high. • Transfer lentil mixture to a baking dish. • 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!

5

• Grill the pie until lightly browned, 8-10 minutes.

6

• Roughly chop coriander. • Divide Caribbean lentil and veggie pie between plates. • Sprinkle with coriander to serve. Enjoy!