Indian Chicken, Lentil & Veggie Curry Pie
with Potato Mash & Mustard Seed Topping
This one is in a league of its own. We've taken your favourite parts of a curry, added in chicken breast and hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
This recipe is under 650kcal per serving.
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
leek
1
carrot
1 packet
lentils
1 packet
garlic paste
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
coconut milk
1 packet
baby spinach leaves
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
chicken breast
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
2 tbs
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Thinly slice leek. • Finely chop carrot. • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, leek and carrot, until chicken is browned and cooked through, 5-6 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. Stir through baby spinach leaves until wilted, 1-2 minutes.
• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.
• Grill pie until lightly browned, 10-15 minutes.
• Divide Indian chicken, lentil and veggie curry pie with mustard seed mash topping between plates to serve. Enjoy!