Caribbean Lentil & Veggie-Loaded Pie

Name: Caribbean Lentil & Veggie-Loaded Pie with Potato Topping & Coriander
Total time: 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 3 potato; 1 Capsicum; 1 carrot; 2 clove garlic; 1 packet lentils; 20 g plant-based butter; 2 tbs plant-based milk; 1 sachet mild Caribbean jerk seasoning; 1 packet tomato paste; 1 packet baby spinach leaves; ⅓ cup water; 1 packet Coconut Milk; ¼ tsp salt; 1 packet Coriander

with Potato Topping & Coriander

Get up to $200 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.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

The quantities provided above are averages only.

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

potato

Capsicum

carrot

2 clove

garlic

1 packet

lentils

1 sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

1 packet

baby spinach leaves

1 packet

Coconut Milk

1 packet

Coriander

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

⅓ cup

water

¼ tsp

salt

Nutritional Values

Energy (kJ)2480 kJ

Calories593 kcal

Fat29.3 g

of which saturates17.9 g

Carbohydrate52.3 g

of which sugars17.9 g

Dietary Fibre18.3 g

Protein25 g

Sodium1262 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

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

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

• 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.

• 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. • Stir in drained lentils, baby spinach leaves, the water, coconut milk and the salt. Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.

• 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!