Curried Lentil Pies

Name: Curried Lentil Pies
Total time: 1 h
Yield: 2
Cuisine: Indian
Ingredients: 2 tbs slivered almonds; 1 tbs olive oil; ½ brown onion; 1 carrot; 1 clove garlic; 2 tsp mild curry powder; 1 tsp vegetable stock powder; 1 tin lentils; 2 tbs currants; 300 g potatoes; 2 tsp butter; 1 bag mixed salad leaves; 1 cup boiling water

3.6

(155)

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We admit it – we’re still pining for Christmas. Some festive foods are just too good to be retired in January! Take the fruit mince pie for example: absolutely delicious. We’ve done away with fussy, buttery pastry for this version, and infused our filling with sweet juicy currants and PureBlends curry powder for extra flavour. It’s time to ease yourself back into the routine of a new year with this perfect pie (Christmas cracker not included).

Tags:

Naturally Gluten-Free

•High Fiber

•Low Sodium

•Veggie

Allergens:

Almond

•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 Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 tbs

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

½

brown onion

1

carrot

1 clove

garlic

2 tsp

mild curry powder

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 tsp

vegetable stock powder

1 tin

lentils

2 tbs

currants

(May be present: Milk, Soy, Gluten, Wheat.)

300 g

potatoes

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

2 tsp

butter

(Contains: Milk;)

1 cup

boiling water

Nutritional Values

per serving

Calories1710 kcal

Fat15.6 g

of which saturates3.3 g

Carbohydrate48.3 g

of which sugars18.2 g

Protein12.6 g

Sodium389 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Sieve

•Pan

•Baking Dish

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion and peel and grate the carrot. Peel and crush the garlic. Very thinly slice the potatoes. Drain and rinse the lentils and wash the mixed salad leaves. Lastly, melt the butter.

2

Heat a medium frying pan over a medium heat. Add the slivered almonds and cook, stirring, for 1 minute or until toasted and golden. Remove from the pan and set aside.

3

Heat the olive oil in the same frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mild curry powder and cook stirring for 1 minute or until fragrant. Dissolve the vegetable stock powder in the boiling water and add to the pan with the lentils, slivered almonds and currants. Simmer for 10 minutes or until thickened slightly.

4

Transfer the lentil mixture into a small baking dish or individual ovenproof ramekins and cover with a layer of the potato slices (don’t overlap or they won’t cook evenly). Brush the potato with the melted butter. Cook in the oven for 25 minutes or until the top is golden. Tip: If you have extra potato slices toss them in some oil and pop them in the oven too.

5

Sit for 5 minutes before spooning onto plates or serving in individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie.