Cannellini Bean, Chicken & Cauliflower Korma Pie

Name: Cannellini Bean, Chicken & 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; 1 packet chicken breast

with Filo Pastry & Baby Leaves

Get up to $175 off

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, chicken 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.

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!

Tags:

cosy-comforts

Allergens:

Soy

•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

Total50 minutes

Cooking Time

DifficultyEasy

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; )

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¼ cup

water

Nutrition Values

Energy (kJ)3406 kJ

Fat32.1 g

of which saturates21.7 g

Carbohydrate86.4 g

of which sugars11.7 g

Dietary Fibre23.6 g

Protein64.8 g

Sodium1712 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

• 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. Cut chicken breast into 2cm chunks. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

• In a large frying pan, heat a 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 cannellini beans, 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 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 cannellini bean and chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.