Mumbai-Spiced Mushroom & Veggie Pie

Name: Mumbai-Spiced Mushroom & Veggie Pie with Flaked Almonds & Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 potatoes; 40 g plant-based butter (for the sauce); 2 tbs plant-based milk; 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; 2 tbs water; 1 packet flaked almonds; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 sachet Mumbai spice blend

with Flaked Almonds & Garden Salad

Get up to $200 off!

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

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

brown onion

3 clove

garlic

cucumber

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

1 bag

mixed salad leaves

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

40 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

2 tbs

water

1 drizzle

white wine vinegar

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

Cooking Steps

• 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.

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

• 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.

• 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!

• 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.