Indian Lentil & Cauliflower Dhal Filo Pie
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Indian Lentil & Cauliflower Dhal Filo Pie

Indian 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.

Tags:
Veggie
•Climate Superstar
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 Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

Not included in your delivery

olive oil

1.25 cup

boiling water

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Nutritional Values

Energy (kJ)2874 kJ
Calories687 kcal
Fat26 g
of which saturates16.9 g
Carbohydrate74.7 g
of which sugars17.9 g
Dietary Fibre22.6 g
Protein30.5 g
Sodium1208 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan
•Baking Dish

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, boil the kettle. • Finely chop garlic.

3
3

• In a large frying pan, heat a drizzle of olive oil over 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), coconut milk and red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.

4
4

• 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.

5
5

• 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.

6
6

• Divide Indian lentil and cauliflower dhal filo pie between plates to serve. Enjoy!