Creamy Indian Chickpea Curry Pie

Name: Creamy Indian Chickpea Curry Pie with Cheesy Potato Top
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Cheddar Cheese; 1 packet Light Cooking Cream; 1 packet Mild Curry Paste; 1 packet Baby Spinach Leaves; Garlic; 1 sachet Mumbai Spice Blend; 3 Potato; 1 Tomato; 1 sachet Brown Mustard Seeds; 1 Carrot; 1 packet Chickpeas

with Cheesy Potato Top

Up to 180$ + Free Treats / Extras for Life

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:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Gluten

•Wheat

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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Mild Curry Paste

1 packet

Baby Spinach Leaves

Garlic

1 sachet

Mumbai Spice Blend

Potato

Tomato

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

Carrot

1 packet

Chickpeas

Nutritional Values

Calories655 kcal

Energy (kJ)2740 kJ

Fat27.5 g

of which saturates13.3 g

Carbohydrate66.9 g

of which sugars17.7 g

Dietary Fibre21.1 g

Protein27.6 g

Sodium1950 mg

The average adult daily energy intake is 8700 kJ

Utensils

•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.

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