Curried Chickpea & Cauliflower Filo Pie

Name: Curried Chickpea & Cauliflower Filo Pie with Baby Leaves
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; 2 Garlic; 1 Cauliflower; 1 tin Chickpeas; 1 packet Coconut Milk; 1 baby kale

with Baby Leaves

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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.

Allergens:

Gluten

•Hvede

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

Total50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 sachet

Vegetable Stock Powder

1 packet

Filo Pastry

(Contains: Gluten, Hvede; )

1 sachet

Mumbai Spice Blend

packet

baby leaves

Carrot

Garlic

Cauliflower

1 tin

Chickpeas

1 packet

Coconut Milk

baby kale

Nutrition Values

Calories447 kcal

Energy (kJ)1870 kJ

Fat21.1 g

of which saturates15.6 g

Carbohydrate64.6 g

of which sugars10.8 g

Dietary Fibre15.5 g

Protein20.2 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 Dish

•Baking Paper

Cooking Steps

• 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.

• 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.

• When the veggies have 5 minutes remaining, 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.

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

• 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.