Mild Roast Veggie Curry Pie

Name: Mild Roast Veggie Curry Pie with Brown Mustard Seeds & Filo Pastry
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 parsnip; 1 carrot; ½ Onion; 2 clove garlic; 1 sachet Mumbai Spice Blend; ½ packet tomato paste; 1 packet Mild Curry Paste; 1 packet coconut milk; 1 tsp brown sugar; 1 packet Baby Leaves; 20 g butter; 1 packet filo pastry; 1 sachet Brown Mustard Seeds

with Brown Mustard Seeds & Filo Pastry

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Calories

536 kcal

Protein

15.8g protein

Total

40 minutes

Difficulty

Easy

Calorie Smart

Veggie

Climate Superstar

cosy-comforts

Allergens:

Milk
Almond
Gluten
Soy
Fish
Sesame
Eggs
May contain traces of allergens
Gluten

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! *This recipe is under 650kcal per serving.*

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

Ingredients

Serving amount

1 portion

cauliflower

parsnip

carrot

Onion

2 clove

garlic

1 sachet

Mumbai Spice Blend

½ packet

tomato paste

1 packet

Mild Curry Paste

(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten)

1 packet

coconut milk

1 packet

Baby Leaves

1 packet

filo pastry

(Contains: Gluten; )

1 sachet

Brown Mustard Seeds

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2242 kJ

Calories536 kcal

Fat38.1 g

of which saturates21.4 g

Carbohydrate75.5 g

of which sugars20 g

Dietary Fibre20.1 g

Protein15.8 g

Sodium1031 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

•Baking Paper

•Baking Tray

•Large Frying Pan

•Baking Dish

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 garlic, Mumbai spice blend and tomato paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Add mild curry paste, coconut milk, the brown sugar and a splash of water and cook until slightly reduced, 2-3 minutes.

• 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.