Mumbai Chickpea & Cheddar Pie
with Tomato Salad
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 bright tomato salad!
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
2 clove
garlic
1
carrot
1 tin
chickpeas
1 packet
tomato paste
1 packet
mild curry paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1
tomato
1 bag
mixed salad leaves
1 sachet
Mumbai spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
milk
(Contains Milk;)
1 tsp
brown sugar
2 tbs
water
1 drizzle
vinegar (balsamic or white wine)
40 g
butter (for the mash)
(Contains Milk;)
20 g
butter (for the curry)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water. 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 generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Grate carrot. Drain and rinse chickpeas.
• Preheat grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 3-4 minutes. • Add Mumbai spice blend, tomato paste, mild curry paste, chickpeas and garlic and cook, until fragrant, 1-2 minutes. • Stir in coconut milk, vegetable stock powder, the butter (for the curry), brown sugar and water, until slightly thickened, 2-3 minutes.
• Transfer chickpea filling to medium baking dish. Spread mash potato over the top. Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted, 8-10 minutes.
• Meanwhile, roughly chop tomato. • In a large bowl, combine mixed salad leaves, tomato, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper.
• Divide Mumbai chickpea & cheddar pie and tomato salad between plates to serve. Enjoy!