Mumbai-Spiced Mushroom & Veggie Pie
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Mumbai-Spiced Mushroom & Veggie Pie

Mumbai-Spiced Mushroom & Veggie Pie

with Flaked Almonds & Garden Salad

No-one will want to miss dinner when this irresistible plant-based pie is on the menu! With a saucy Mumbai-spiced mushroom filling, smooth almond-topped mash and a crisp garden salad, it’s humble home cooking at its finest.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Plant Based
•Climate Superstar
Allergens:
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

brown onion

3 clove

garlic

1

cucumber

1

carrot

1 bag

green beans

1 packet

sliced mushrooms

1 packet

tomato paste

1 bag

baby spinach leaves

1 sachet

vegetable stock powder

1 tin

coconut milk

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

mixed salad leaves

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

40 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

2 tbs

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2532 kJ
Fat37.4 g
of which saturates17.3 g
Carbohydrate49.6 g
of which sugars24 g
Protein14.7 g
Sodium1664 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan
•Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter and the plant-based milk, then season generously with salt. Mash until smooth.

2
2

• Meanwhile, finely chop brown onion and garlic. • Thinly slice cucumber into half-moons. • Grate carrot. • Trim green beans.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, green beans and sliced mushrooms, stirring, until just browned, 5-6 minutes. • Add carrot and cook, stirring, until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add baby spinach leaves, vegetable stock powder, coconut milk and the water and cook until thickened, 2-3 minutes. Season to taste.

4
4

• Preheat grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. Sprinkle over flaked almonds. • Grill until golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

5
5

• While pie is grilling, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. • Season, then add cucumber and mixed salad leaves. • Toss to combine.

6
6

• Divide Mumbai-spiced mushroom and veggie pie between plates. • Serve with garden salad. Enjoy!