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Indian Chicken, Lentil & Veggie Curry Pie
Indian Chicken, Lentil & Veggie Curry Pie

Indian Chicken, Lentil & Veggie Curry Pie

with Potato Mash & Mustard Seed Topping

We’ve got the best of both worlds on a plate, served piping hot with a potato mash topping to complete the dish. That’s right, it’s a curry in a pie, packed with lentils, leek and warming flavours. Why choose one when you can have both?

We’ve added spring onion to this recipe. It may be a little different to what’s pictured, but just as delicious!

Allergens:
Milk

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

Total40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Lentils

1 sachet

Vegetable Stock Powder

1 sachet

Brown Mustard Seeds

320 g

Chicken Breast

1

Celery

1 packet

Tomato Paste

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

3 packet

Potato

1

Carrot

1 packet

Leek

1 packet

Coconut Milk

1 sachet

Coriander

Not included in your delivery

1 tsp

brown sugar

20 g

plant-based butter

(Contains: Milk; )

2.5 cup

water

1 drizzle

olive oil

2 tbs

plant-based milk

(Contains: Milk; )

Nutrition Values

Calories674 kcal
Energy (kJ)2820 kJ
Fat31.5 g
of which saturates18 g
Carbohydrate59 g
of which sugars19.9 g
Dietary Fibre17.8 g
Protein61.4 g
Sodium1830 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
Large Frying Pan
Medium Saucepan

Cooking Steps

Get prepped
1

• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Thinly slice leek. Finely chop carrot. Rinse red lentils.

Make the potato mash
2

• In a large frying pan over medium-high heat with a drizzle of olive oil. Cut chicken breast into 2cm chunks. 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 leek and carrot until softened, 4-5 minutes • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. • Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. • Season with pepper to taste. Stir through chicken and baby kale until wilted.

Cook the lentil filling
3

• While the lentils are cooking, cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.

Assemble the pie
4

• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.

Grill the pie
5

• Grill pie until lightly browned, 10-15 minutes.

Serve up
6

• Divide Indian lentil and veggie curry pie with mustard seed mash topping between plates. Enjoy!