Potato Topped Thai Red Curry Lentil Pie
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Potato Topped Thai Red Curry Lentil Pie

Potato Topped Thai Red Curry Lentil Pie

with Cucumber 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!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Climate Superstar
Veggie
Spicy
Allergens:
Milk
Soy

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

1

zucchini

1

carrot

2

potato

1

brown onion

1

cucumber

1 bag

coriander

1 tin

lentils

1 packet

ginger paste

1 tin

coconut milk

1 bag

mixed salad leaves

½ tin

Thai red curry paste

(Contains Soy; May be present: Peanut. )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk;)

2 tbs

milk

(Contains Milk;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2431 kJ
Fat35.7 g
of which saturates25.7 g
Carbohydrate66.8 g
of which sugars23.4 g
Protein23 g
Sodium1345 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut zucchini and 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.

2
2

• While zucchini is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 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.

3
3

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

4
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 spicy so use a little less if you prefer your curry mild. Add ginger paste and Thai red curry paste (see ingredients) and cook stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium. Add coconut milk, drained lentils and a pinch of sugar, and simmer until thickened, 2-3 minutes. Season to taste.

TIP: Add a splash of water if the curry looks too thick.

5
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 and spread out evenly. Bake until lightly golden, 5-8 minutes. • Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Toss to coat and season to taste.

6
6

• Divide the potato topped Thai red curry lentil pie between plates. • Serve with the cucumber salad. Top the pie with coriander. Enjoy!