Mumbai Roast Chicken & Veggie Curry Pie

Name: Mumbai Roast Chicken & Veggie Curry Pie with Brown Mustard Seeds & Filo Pastry
Total time: 40m
Yield: 2
Ingredients: 2 Garlic; 1 packet Filo Pastry; 1 packet Mild Curry Paste; 1 sachet Brown Mustard Seeds; 1 packet Baby Spinach Leaves; 300 g Diced Chicken; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 White Turnip; 1 Carrot; 1 Cauliflower; 1 Red Onion; 1 packet Coconut Milk

with Brown Mustard Seeds & Filo Pastry

4.5(26)

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Calories

534 kcal

Protein

46.8g protein

Difficulty

Easy

Calorie Smart

High Protein

Allergens:

Gluten
Wheat
Soy

A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Roast veggies are tossed in a mild curry sauce, with a golden filo pastry to hold all those delicious flavours together. This pie will surely be gobbled up in no time!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Garlic

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Mild Curry Paste

(Contains: Soy; )

1 sachet

Brown Mustard Seeds

1 packet

Baby Spinach Leaves

300 g

Diced Chicken

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

White Turnip

Carrot

Cauliflower

Red Onion

1 packet

Coconut Milk

Nutrition Values

Energy (kJ)2230 kJ

Calories534 kcal

Fat21.3 g

of which saturates15.6 g

Carbohydrate64.9 g

of which sugars21.1 g

Dietary Fibre10 g

Protein46.8 g

Sodium1120 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

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut parsnip and carrot into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Add chicken, garlic, Mumbai spice blend and tomato paste (see ingredients) and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste, coconut milk, the brown sugar and a splash of water and cook until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove pan from heat, stir through roasted veggies and baby leaves. Season to taste.

• In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Meanwhile, transfer veggie filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover.