Indian Chicken, Lentil & Cauliflower Dhal Filo Pie
with Roasted Veggies
Be transported to a fragrant spice market with our aromatic and complex spice blends flavouring this simple and satisfying veggie option! Dive into some crisp filo pastry sitting atop a blend of tender veggies and red lentils that have soaked in all the rich saucy goodness of this delightful dish.
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.
Ingredients
1 portion
Cauliflower
1
Carrot
1
Zucchini
2 clove
Garlic
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains Milk;)
1 packet
Tomato Paste
1 packet
coconut milk
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
½ packet
filo pastry
(Contains Gluten, Wheat;)
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. • Drain and rinse half the red lentils. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat. Cook garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste until fragrant, 1-2 minutes. • Add the boiling water ( 11/4 cups for 2 people / 21/2 cups for 4 people), cooked chicken, coconut milk and red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.
• Transfer the lentil dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • When the dhal is done, remove from oven, stir through roasted veggies and a splash of water. Season to taste.
• Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of dhal mixture to completely cover. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.
• Divide Indian chicken, lentil and cauliflower dhal filo pie between plates to serve. Enjoy!