Creamy Indian Chickpea Curry Pie
with Extra Cheesy Potato Top
We've brought all the mashed potato goodness and some Mumbai-spiced chickpeas together, to make the pie of a lifetime! All you need to finish this one off, is a sprinking of chilli flakes for some extra heat!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1
tomato
1 packet
chickpeas
1 sachet
mild curry paste
1 sachet
Mumbai spice blend
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
2 packet
Cheddar cheese
(Contains Milk;)
pinch
chilli flakes
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
20 g
butter (for the curry)
(Contains Milk;)
¼ cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with a generous pinch of salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and chickpeas until tender, 4-6 minutes. • Add tomato, mild curry paste, Mumbai spice blend, garlic paste and the butter (for the curry), and cook stirring, until softened and fragrant, 1-2 minutes.
• Reduce heat to medium and stir in light cooking cream, the water and brown sugar, and cook until combined and slightly reduced, 1-2 minutes. • Add baby spinach leaves and cook, stirring, until slightly wilted, 1 minute.
• Preheat grill to medium-high. • Transfer chickpea curry into a baking dish and evenly spread mashed potato over the top. Sprinkle over cheddar cheese and brown mustard seeds. • Grill until cheese is golden, 5-10 minutes.
• Divide creamy Indian chickpea curry pie between plates. • Sprinkle over chilli flakes (if using!) to serve. Enjoy!