Indian Lentil & Veggie Curry Pie

Name: Indian Lentil & Veggie Curry Pie with Potato Mash & Mustard Seed Topping
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 leek; 1 carrot; 1 packet lentils; 2 tbs plant-based milk; 20 g plant-based butter; 1 packet garlic paste; 1 sachet Mumbai spice blend; 1 sachet mild North Indian spice blend; 1 packet tomato paste; 1 sachet vegetable stock powder; 1 packet coconut milk; 2 tbs water; 1 tsp brown sugar; 1 packet baby spinach leaves; 1 sachet brown mustard seeds

with Potato Mash & Mustard Seed Topping

Get up to $200 off!

This one is in a league of its own. We've taken your favourite parts of a curry, switched out the meat for hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•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 Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

leek

carrot

1 packet

lentils

1 packet

garlic paste

1 sachet

Mumbai spice blend

1 sachet

mild North Indian spice blend

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

coconut milk

1 packet

baby spinach leaves

1 sachet

brown mustard seeds

Not included in your delivery

olive oil

2 tbs

plant-based milk

20 g

plant-based butter

2 tbs

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2686 kJ

Calories642 kcal

Fat26.6 g

of which saturates17.4 g

Carbohydrate66.3 g

of which sugars22.6 g

Dietary Fibre21.3 g

Protein28.3 g

Sodium1556 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Thinly slice leek. • Finely chop carrot. • Drain and rinse lentils.

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and carrot, stirring, until softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. Stir through baby spinach leaves until wilted, 1-2 minutes.

• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.