Indian Lentil & Cauliflower Dhal Filo Pie

Name: Indian Lentil & Cauliflower Dhal Filo Pie with Roasted Veggies
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 portion cauliflower; 1 carrot; 1 parsnip; 2 clove garlic; 1 packet tomato paste; 1.25 cup boiling water; 1 packet coconut milk; 1 packet red lentils; 1 packet filo pastry; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend

with Roasted Veggies

Get up to $175 off

A dhal in a pie is too good to be true, but here are the facts to prove that this is indeed the best pie in town. You can’t dispute a veggie-packed filling complete with lentils and cauliflower when there’s a bunch of flavours including hints of coconut. A crunchy filo pastry on top seals the deal. Case closed, the dhal filo pie wins!

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

Allergens:

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

parsnip

2 clove

garlic

1 packet

tomato paste

1 packet

coconut milk

1 packet

red lentils

1 packet

filo pastry

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

1.25 cup

boiling water

Nutrition Values

Energy (kJ)1593 kJ

Fat23.1 g

of which saturates15.4 g

Carbohydrate59.3 g

of which sugars15.4 g

Protein11.7 g

Sodium1048 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

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot and parsnip 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, boil the kettle. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste until fragrant, 1-2 minutes. • Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people), coconut milk and red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.

• Transfer the lentil dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • When the dhal is done, remove from oven, stir through roasted veggies and a splash of water. Season to taste.

• Lightly scrunch each sheet of filo pastry and place on top of dhal mixture to completely cover. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.