Hearty Chickpea & Cauliflower Korma Filo Pie
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Hearty Chickpea & Cauliflower Korma Filo Pie

Hearty Chickpea & Cauliflower Korma Filo Pie

with Veggies

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:
Under 650kcal
Veggie
Climate Superstar
Allergens:
Milk
Gluten

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 Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

1 tin

chickpeas

2 clove

garlic

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

baby leaves

1 packet

filo pastry

(Contains Gluten; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

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Nutrition Values

Energy (kJ)2635 kJ
Fat28.8 g
of which saturates20.7 g
Carbohydrate85.4 g
of which sugars11.5 g
Dietary Fibre23.6 g
Protein25.9 g
Sodium1577 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 Tray
Baking Paper
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220ºC/200ºC 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
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
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
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
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
6

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

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