Indian-Style Mushroom & Veggie Pie

Name: Indian-Style Mushroom & Veggie Pie with Flaked Almonds & Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Button Mushrooms; 1 Cucumber; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Coconut Milk; 1 packet Flaked Almonds; 2 sachet Mumbai Spice Blend; 2 packet Potato; 1 Carrot; 1 Courgette

with Flaked Almonds & Garden Salad

Get up to $175 off

Tags:

Chef's Choice

Allergens:

Almond

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 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Button Mushrooms

Cucumber

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Coconut Milk

1 packet

Flaked Almonds

(Contains: Almond; )

2 sachet

Mumbai Spice Blend

2 packet

Potato

Carrot

Courgette

Nutrition Values

Calories392 kcal

Energy (kJ)1640 kJ

Fat21.3 g

of which saturates17.1 g

Carbohydrate35 g

of which sugars17 g

Dietary Fibre9.7 g

Protein12.3 g

Sodium1040 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.

Cooking Steps

Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. Add the plant-based butter and plant-based milk and season generously with salt. Mash until smooth. Cover to keep warm.

Meanwhile, finely chop brown onion and garlic. Thinly slice button mushrooms. Thinly slice cucumber into half-moons. Grate the carrot. Slice courgette into half-moons.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook button mushrooms until just browned, 5-6 minutes. Add carrot and courgette and cook until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. Add baby spinach leaves, vegetable stock powder, coconut milk and a splash of water and cook until thickened, 1-2 minutes. Season to taste.

Preheat the grill to high. Transfer mushroom filling to a baking dish, then top with mashed potato, smoothing it out with the back of a spoon. Sprinkle flaked almonds over the mash. Grill pie until the top is golden, 8-10 minutes.

While the pie is grilling, add cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil to a medium bowl. Toss to combine. Season to taste.

Divide Indian mushroom and veggie pie between bowls. Serve with garden salad. Enjoy!