Indian Lentil & Veggie Curry Pie

Name: Indian Lentil & Veggie Curry Pie with Potato Mash & Mustard Seed Topping
Total time: 40 min
Yield: 2
Cuisine: Indian
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 packet Baby Leaves; 1 sachet Mumbai Spice Blend; 3 packet Potato; 1 Carrot; 1 packet Coconut Milk; 1 sachet Coriander; 1 drizzle olive oil; 2 tbs plant-based milk; 20 g plant-based butter; 2 tbs water; 1 tsp brown sugar

with Potato Mash & Mustard Seed Topping

Get up to $175 off

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?

Tags:

Plant Based

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 packet

Leek

1 sachet

Brown Mustard Seeds

Celery

1 packet

Tomato Paste

1 packet

Baby Leaves

1 sachet

Mumbai Spice Blend

3 packet

Potato

Carrot

1 packet

Coconut Milk

1 sachet

Coriander

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

Energy (kJ)2100 kJ

Calories502 kcal

Fat28.5 g

of which saturates17.1 g

Carbohydrate58.1 g

of which sugars19.8 g

Dietary Fibre17.8 g

Protein25 g

Cholesterol0 mg

Sodium1710 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

•Large Non-Stick Pan

•Baking Dish

•Medium Saucepan

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil.
• Peel potato, then cut into large chunks.
• Finely chop carrot and celery.
• 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 the 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 sliced leek, carrot and celery until softened, 4-5 minutes.
• Add plant-based butter, 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 baby leaves 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.