Creamy Indian Chickpea Curry Pie

Name: Creamy Indian Chickpea Curry Pie with Cheesy Potato Top
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 30 g butter (for the mash); 2 tbs milk; 1 carrot; 1 tomato; 1 packet chickpeas; 1 sachet mild curry paste; 1 sachet Mumbai spice blend; 1 packet garlic paste; 20 g butter (for the curry); 1 packet light cooking cream; ¼ cup water; ½ tsp brown sugar; 1 packet baby spinach leaves; 1 packet Cheddar cheese; pinch chilli flakes

with Cheesy Potato Top

Get up to $200 off!

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

potato

carrot

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

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

• 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.

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

• 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.

• 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.

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.