Mumbai Chickpea & Cheddar Pie

Name: Mumbai Chickpea & Cheddar Pie with Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 tbs milk; 2 clove garlic; 1 carrot; 1 tin chickpeas; 1 packet tomato paste; 1 packet mild curry paste; 1 tin coconut milk; 1 sachet vegetable stock powder; 1 tsp brown sugar; 2 tbs water; 1 tomato; 1 bag mixed salad leaves; 1 drizzle vinegar (balsamic or white wine); 40 g butter (for the mash); 1 sachet Mumbai spice blend; 1 packet Cheddar cheese; 20 g butter (for the curry)

with Tomato Salad

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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 bright tomato salad!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Veggie

Allergens:

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

2 clove

garlic

carrot

1 tin

chickpeas

1 packet

tomato paste

1 packet

mild curry paste

1 tin

coconut milk

1 sachet

vegetable stock powder

tomato

1 bag

mixed salad leaves

1 sachet

Mumbai spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

milk

(Contains: Milk;)

1 tsp

brown sugar

2 tbs

water

1 drizzle

vinegar (balsamic or white wine)

40 g

butter (for the mash)

(Contains: Milk;)

20 g

butter (for the curry)

(Contains: Milk;)

Nutritional Values

Energy (kJ)2473 kJ

Fat46 g

of which saturates30.5 g

Carbohydrate86.1 g

of which sugars23.6 g

Protein29.1 g

Sodium2733 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water. 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 generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop garlic. Grate carrot. Drain and rinse chickpeas.

• Preheat grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 3-4 minutes. • Add Mumbai spice blend, tomato paste, mild curry paste, chickpeas and garlic and cook, until fragrant, 1-2 minutes. • Stir in coconut milk, vegetable stock powder, the butter (for the curry), brown sugar and water, until slightly thickened, 2-3 minutes.

• Transfer chickpea filling to medium baking dish. Spread mash potato over the top. Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted, 8-10 minutes.

• Meanwhile, roughly chop tomato. • In a large bowl, combine mixed salad leaves, tomato, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper.