Indian Lentil, Chicken & Cauliflower Dhal Filo Pie
with Roasted Veggies
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 chicken and 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!
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
Ingredients
1 portion
Cauliflower
1
Carrot
1
Parsnip
2 clove
Garlic
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
Red Lentils
1 packet
Filo Pastry
(Contains Gluten; )
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Instructions
• 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. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until cooked through, 5-6 minutes. • Reduce to 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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.
• Divide Indian lentil, chicken and cauliflower dhal filo pie between plates. Enjoy!
