Indian Lentil & Veggie Curry Pie
with Potato Mash & Mustard Seed Topping- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
We’ve got the best of both worlds on a plate, served piping hot with a mashed potato topping to complete the dish. That’s right, it’s a curry in a pie, packed with lentils, leek and warming flavours. Why choose one when you can have both.
Ingredients
2
potato
1
leek
1
carrot
1 tin
lentils
1 packet
garlic paste
(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
coconut milk
1 bag
baby spinach leaves
1 sachet
Brown Mustard Seeds
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
2 tbs
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Thinly slice leek. Finely chop carrot. Drain and rinse lentils.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. Cook leek and carrot until softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through baby spinach leaves until wilted, 1-2 minutes.
• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.
• Grill pie until lightly browned, 10-15 minutes.
• Divide Indian lentil and veggie curry pie with mustard seed mash topping between plates. Enjoy!
