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Caribbean Lentil & Veggie Pie
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Caribbean Lentil & Veggie Pie

Caribbean Lentil & Veggie Pie

with Coconut Sweet Potato Mash Topping

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:
Plant Based
•Not Suitable for Coeliacs
•Naturally Gluten-Free

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 Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

capsicum

2 clove

garlic

1 bag

coriander

1

carrot

1 tin

lentils

1 tin

coconut cream

1 packet

tomato paste

½ sachet

vegetable stock powder

1 bag

baby spinach leaves

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¼ tsp

salt

20 g

plant-based butter (for the sauce)

â…“ cup

water

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Nutritional Values

per serving
Energy (kJ)2901 kJ
Fat37.3 g
of which saturates25.9 g
Carbohydrate60.7 g
of which sugars25.2 g
Protein18.7 g
Sodium1615 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan
•Baking Dish

Cooking Steps

1
1

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

2
2

Cook the sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and mash until smooth. Stir through 1/2 the coconut cream.

3
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water, remaining coconut cream and the vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper. Stir through the baby spinach leaves until wilted.

4
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.

5
5

Grill until lightly browned, 10-15 minutes.

TIP: : Grills cook fast, so keep an eye on the pie!

6
6

Roughly chop the coriander. Divide the Caribbean lentil pie between plates, sprinkle with the coriander to serve.

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