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 packet Filo Pastry; 1 sachet Coriander; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 Carrot; 2 Garlic; 1 Cauliflower; 1 Parsnip; 1 packet Red Lentils; 1 packet Coconut Milk

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

Allergens:

Gluten

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 sachet

Coriander

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

Carrot

Garlic

Cauliflower

Parsnip

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

1 packet

Coconut Milk

Nutrition Values

Calories518 kcal

Energy (kJ)2170 kJ

Fat19.2 g

of which saturates15.2 g

Carbohydrate84.3 g

of which sugars14.4 g

Dietary Fibre10.6 g

Protein26.1 g

Sodium433 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

•Baking Paper

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, tomato paste and Mumbai spice blend 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 filling. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.