Curried Chickpea & Cauliflower Filo Pie
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Curried Chickpea & Cauliflower Filo Pie

Curried Chickpea & Cauliflower Filo Pie

with Baby Leaves

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.

Tags:
Calorie Smart
•Veggie
•Climate Superstar
Allergens:
Milk
•Gluten

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

Total Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cauliflower

1

Carrot

1

Chickpeas

Garlic

1

Mumbai Spice Blend

1

Mild North Indian Spice Blend

1

Coconut Milk

1

Vegetable Stock Powder

1

Filo Pastry

(Contains Gluten; )

1

baby kale

Not included in your delivery

olive oil

butter

(Contains Milk; )

water

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Nutrition Values

Energy (kJ)2231 kJ
Calories533 kcal
Fat29.4 g
of which saturates21 g
Carbohydrate69.2 g
of which sugars12.6 g
Dietary Fibre5.7 g
Protein20.4 g
Sodium1912 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.

Cooking Steps

1

• Preheat oven to 220°C/200°C 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.

2

• 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.

3

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

4

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

5

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

6

• Divide curried chickpea and cauliflower filo pie between plates. Enjoy!