Cannellini Bean & Cauliflower Korma Pie

Name: Cannellini Bean & Cauliflower Korma Pie with Filo Pastry & Baby Leaves
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 tin cannellini beans; 2 clove garlic; 20 g butter; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet coconut milk; 1 sachet vegetable stock powder; ¼ cup water; 1 packet Baby Leaves; 1 packet filo pastry

with Filo Pastry & Baby Leaves

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Calories

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Protein

25.9g protein

Total

50 minutes

Difficulty

Easy

Calorie Smart

Veggie

Climate Superstar

cosy-comforts

Allergens:

Soy
Milk
Gluten

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.* *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

cauliflower

carrot

1 tin

cannellini beans

(Contains: Soy; )

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

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 Paper

•Baking Tray

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• 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 cannellini beans. Finely chop garlic. • 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 cannellini beans, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush cannellini beans 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, stirring, until wilted. Season to taste. • Transfer cannellini bean filling to a baking dish.

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