Potato-Topped Lentil & Cauliflower Curry Pie
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Potato-Topped Lentil & Cauliflower Curry Pie

Potato-Topped Lentil & Cauliflower Curry Pie

with Tomato Salad

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
Spicy
Climate Superstar
Allergens:
Milk
Gluten
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
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

2

potato

1

tomato

1

brown onion

1 packet

lentils

1 packet

mild Thai red curry paste

1 packet

coconut milk

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

(Contains Milk;)

½ tbs

soy sauce

(Contains Gluten, Soy;)

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3135 kJ
Fat34.9 g
of which saturates25.7 g
Carbohydrate73.8 g
of which sugars31.3 g
Protein29 g
Sodium2274 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Baking Dish
Large Frying Pan

Instructions

1
1

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

2
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 knife, 10-15 minutes. • Drain and return to the pan. Add the butter and the 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 tomato. • 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 mild, use less if you're sensitive to heat! Add mild Thai red 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.

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 tomato, mixed salad leaves, a drizzle of the white wine vinegar and olive oil. Toss to coat and season to taste.

6
6

• Divide the potato-topped lentil curry pie between plates. • Serve with the tomato salad. Enjoy!