Caribbean Lentil & Veggie Pie

Name: Caribbean Lentil & Veggie Pie with Creamy Coconut Mash Topping
Total time: 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 3 potato; 1 leek; 2 clove garlic; 1 carrot; 1 tin lentils; 1 box Coconut Cream; 1 packet tomato paste; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 bag coriander; 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

Tags:

Plant Based

•Climate Superstar

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

leek

2 clove

garlic

carrot

1 tin

lentils

1 box

Coconut Cream

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

coriander

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

40 g

plant-based butter (for the mash)

20 g

plant-based butter (for the sauce)

⅓ cup

water

Nutrition Values

Energy (kJ)3624 kJ

Fat55.9 g

of which saturates40.9 g

Carbohydrate68.8 g

of which sugars24.4 g

Protein18.3 g

Sodium1677 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. Thinly slice leek. 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 a generous pinch of salt, then mash until smooth. • Stir through 1/2 the coconut cream. Cover to keep warm.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek 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 powder and remaining coconut cream and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through baby spinach leaves until wilted, 1-2 minutes.