Caribbean Lentil & Veggie Pie

Name: Caribbean Lentil & Veggie Pie with Creamy Coconut Mash Topping
Total time: 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 2 potato; 1 capsicum; 1 carrot; 1 tin lentils; ¼ tsp salt; 1 box Coconut Cream; 1 packet tomato paste; 1 sachet vegetable stock pot; 1 bag salad leaves; 1 bag herbs; 2 clove garlic; 40 g plant-based butter (for the mash); 20 g plant-based butter (for the sauce); 1 sachet Mild Caribbean Jerk Seasoning; ⅓ cup water

with Creamy Coconut Mash Topping

Get up to $175 off

And now for something completely different, meet our game-changing plant-based pie! A coconutty, Caribbean-spiced lentil filling meets a golden potato topping for a dish that's equally wholesome and delish.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

capsicum

carrot

1 tin

lentils

1 box

Coconut Cream

1 packet

tomato paste

1 sachet

vegetable stock pot

1 bag

salad leaves

1 bag

herbs

2 clove

garlic

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

¼ tsp

salt

40 g

plant-based butter (for the mash)

20 g

plant-based butter (for the sauce)

⅓ cup

water

Nutrition Values

Energy (kJ)3709 kJ

Fat56.3 g

of which saturates40.7 g

Carbohydrate70.1 g

of which sugars27.5 g

Protein20.4 g

Sodium2055 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

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cut capsicum into small chunks. Finely chop garlic. Grate the carrot. Drain and rinse lentils.

Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add plant-based butter (for the mash) and the salt, then mash until smooth. Stir through 1/2 the coconut cream. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and carrot until softened, 4-5 minutes. Add plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add lentils, the water, vegetable stock pot and remaining coconut cream and simmer until thickened, 2-3 minutes. Season to with pepper to taste. Stir through salad leaves until wilted, 1-2 minutes.