Cannellini Bean & Cauliflower Korma Filo Pie

Name: Cannellini Bean & Cauliflower Korma Filo Pie with Veggies
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 sachet Vegetable Stock Powder; 1 packet Filo Pastry; 1 sachet Mumbai Spice Blend; packet Baby Leaves; 1 Carrot; 1 Cauliflower; 1 tin Chickpeas; 1 packet Coconut Milk; 1 baby kale; 20 g butter; 1 drizzle olive oil; ¼ cup water

with Veggies

4.5(31)

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Calories

440 kcal

Protein

19.9g protein

Total

50 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk

A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Korma curry is peppered with chickpeas and a rich variety of veggies like cauliflower and carrot, with a golden filo pastry to hold all the delicious flavours in a pie that will surely be gobbled up in no time. *This recipe is under 650kcal per serving.* *We've replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 sachet

Mumbai Spice Blend

packet

Baby Leaves

Carrot

Cauliflower

1 tin

Chickpeas

1 packet

Coconut Milk

baby kale

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

¼ cup

water

Nutrition Values

Calories440 kcal

Energy (kJ)1840 kJ

Fat21 g

of which saturates15.5 g

Carbohydrate64.1 g

of which sugars10.7 g

Dietary Fibre14.7 g

Protein19.9 g

Sodium1840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Baking Dish

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, drain and rinse chickpeas. Finely chop garlic. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook cannellini beans, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush beans with a fork, then add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.

• Remove pan from heat, then add roasted veggies and baby spinach leaves, stirring, until wilted. Season to taste. • Transfer filling to a baking dish.

• Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.