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Potato-Topped Lentil & Cauli Curry Pie
Potato-Topped Lentil & Cauli Curry Pie

Potato-Topped Lentil & Cauli Curry Pie

with Tomato Salad & Coriander

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!

Tags:
Veggie
Allergens:
Milk
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

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

Nutritional Values

Energy (kJ)3270 kJ
Calories781 kcal
Fat40.5 g
of which saturates27.9 g
Carbohydrate70.6 g
of which sugars21.8 g
Dietary Fibre21.1 g
Protein30.2 g
Cholesterol0 mg
Sodium1610 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish
Large Pan

Cooking Steps

Roast the veggies
1

• 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. 

Make the mash
2

• 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. 

Get prepped
3

• While the potato is cooking, thinly slice
brown onion.
• Roughly chop tomato.
• Drain and rinse lentils. 

Cook the lentil curry
4

• 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. 

Bake the lentil pie
5

• 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.

Finish & serve
6

• Divide the potato-topped lentil and cauli curry 
pie between plates. 
• Tear over coriander. 
• Serve with tomato salad. Enjoy!

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