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!
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.
1
Brown Onion
1
Carrot
1
Cauliflower
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Lentils
1 packet
Mild Curry Paste
1 packet
Mixed Salad Leaves
3
Potato
1
Tomato
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced.
• Bring a large saucepan of salted water to
the boil.
• Cut cauliflower(see ingredients) into small
florets. Cut carrot into bite-sized chunks.
• Place veggies in a large baking dish. Drizzle with
olive oil, season with salt and toss to coat.
• Roast until browned and tender, 20-25 minutes.
• While the veggies are roasting, peel potato and
cut into bite-sized chunks. Cook potato in the
boiling water, until easily pierced with a fork,
10-15 minutes.
• Drain and return to the pan. Add the butter and
milk to the potato and season generously with
salt. Mash until smooth.
• While the potato is cooking, thinly slice
brown onion.
• Roughly chop tomato.
• Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Add onion and cook,
until tender, 4-5 minutes.
• SPICY! The curry paste is mild, use less if you’re
sensitive to heat! Add mild curry paste and the
soy sauce and cook stirring until fragrant,
1-2 minutes.
• Reduce heat to medium. Add coconut milk
and drained lentils and simmer until thickened,
2-3 minutes. Season to taste with salt
and pepper.
TIP: Add a splash of water if the curry looks too
thick.
• When the veggies are roasted, remove from the
oven and transfer the lentil curry to the baking
dish. Stir to combine.
• Top with potato mash and spread out evenly.
Bake until lightly golden, 5-8 minutes.
• Meanwhile, in a medium bowl, combine tomato,
mixed salad leaves, a drizzle of white wine
vinegar and olive oil. Toss to coat and season
to taste.
• Divide the potato-topped lentil and cauli curry
pie between plates.
• Tear over coriander.
• Serve with tomato salad. Enjoy!