Curried Chickpea, Chicken & 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.
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
Ingredients
1
Cauliflower
1
Carrot
1
Chickpeas
Garlic
1
Chicken Breast
(May be present Gluten, Soy. )
1
Mumbai Spice Blend
1
Mild North Indian Spice Blend
1
Coconut Milk
1
Vegetable Stock Powder
1
baby kale
1
Filo Pastry
(Contains Gluten; )
Not included in your delivery
olive oil
butter
(Contains Milk; )
water
Nutrition Values
Instructions
• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, drain and rinse half the chickpeas. Finely chop garlic. Cut chicken breast into 2cm chunks. • 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to 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.
TIP: The chicken is cooked when it is no longer pink inside.
• Remove pan from heat, then add roasted veggies and baby leaves, stirring, until wilted. Season to taste. • Transfer chickpea filling to a baking dish. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove pan from heat, then add cooked chicken, roasted veggies and baby 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 chickpea mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Lightly scrunch each sheet of filo pastry and place on top of chickpea and chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
• Divide curried chickpea and cauliflower filo pie between plates. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide chickpea, chicken and cauliflower korma filo pie between plates. Enjoy!