Indian 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?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 sachet
Brown Mustard Seeds
1
Celery
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
3 packet
Potato
1 packet
Coconut Milk
1
Silverbeet
1 packet
Button Mushrooms
Not included in your delivery
1 drizzle
olive oil
2 tbs
plant-based milk
(Contains: Milk; )
20 g
plant-based butter
2 tbs
water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Roughly chop silverbeet. Thinly slice button mushrooms. Drain and rinse lentils.
• 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.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until just softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste. Cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through silverbeet until wilted, 1-2 minutes.
• 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 pie until lightly browned, 10-15 minutes.
• Divide Indian lentil and veggie curry pie with mustard seed mash topping between bowls. Enjoy!
