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Creamy Indian Chickpea Curry Pie
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Creamy Indian Chickpea Curry Pie

Creamy Indian Chickpea Curry Pie

with Cheesy Potato Top

We've brought all the mashed potato goodness and some Mumbai-spiced chickpeas together, to make the pie of a lifetime! All you need to finish this one off, is a sprinking of chilli flakes for some extra heat!

Tags:
Veggie
Climate Superstar
Allergens:
Milk

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 Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

tomato

1 packet

chickpeas

1 sachet

mild curry paste

1 sachet

Mumbai spice blend

1 packet

garlic paste

1 packet

light cooking cream

1 packet

baby spinach leaves

1 packet

Cheddar cheese

pinch

chilli flakes

Not included in your delivery

olive oil

30 g

butter (for the mash)

2 tbs

milk

20 g

butter (for the curry)

¼ cup

water

½ tsp

brown sugar

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Nutritional Values

Energy (kJ)3094 kJ
Calories739 kcal
Fat47.3 g
of which saturates26.8 g
Carbohydrate51.8 g
of which sugars18.7 g
Dietary Fibre16.2 g
Protein22.2 g
Sodium2126 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with a generous pinch of salt. Mash until smooth.

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

2
2

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato. • Drain and rinse chickpeas.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and chickpeas until tender, 4-6 minutes. • Add tomato, mild curry paste, Mumbai spice blend, garlic paste and the butter (for the curry), and cook stirring, until softened and fragrant, 1-2 minutes.

4
4

• Reduce heat to medium and stir in light cooking cream, the water and brown sugar, and cook until combined and slightly reduced, 1-2 minutes. • Add baby spinach leaves and cook, stirring, until slightly wilted, 1 minute.

5
5

Preheat grill to medium-high. • Transfer chickpea curry into a baking dish and evenly spread mashed potato over the top. Sprinkle over Cheddar cheese. • Grill until cheese is golden, 5-10 minutes.

6
6

• Divide creamy Indian chickpea curry pie between plates. • Sprinkle over chilli flakes (if using!) to serve. Enjoy!

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