Indian-Spiced Mushroom & Veggie Pie
with Flaked Almonds & Garden Salad
No-one will want to miss dinner when this irresistible plant-based pie is on the menu! With a saucy Mumbai-spiced mushroom filling, smooth almond-topped mash and a crisp garden salad, it’s humble home cooking at its finest.
This recipe is under 650kcal per serving.
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
brown onion
3 clove
garlic
1 packet
sliced mushrooms
1
cucumber
1
carrot
1 bag
green beans
1 packet
tomato paste
1 bag
baby spinach leaves
1 sachet
vegetable stock powder
1 tin
coconut milk
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
40 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter and the plant-based milk, then season generously with salt. Mash until smooth.
• Meanwhile, finely chop brown onion and garlic. • Thinly slice cucumber into half-moons. • Grate carrot. • Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot 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 grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. Sprinkle with flaked almonds. • Grill until golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• While the pie is grilling, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add cucumber and mixed salad leaves. • Toss to combine.
• Divide Indian-spiced mushroom and veggie pie between plates. • Serve with garden salad. Enjoy!