Mumbai-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.
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
potatoes
1
brown onion
3 clove
garlic
1
cucumber
1
carrot
1 bag
green beans
1 packet
sliced mushrooms
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
2 tbs
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• 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 onion, green beans and sliced mushrooms, stirring, until just browned, 5-6 minutes. • Add carrot and cook, stirring, 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 the water and cook until thickened, 2-3 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 over flaked almonds. • Grill until golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• While pie is grilling, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. • Season, then add cucumber and mixed salad leaves. • Toss to combine.
• Divide Mumbai-spiced mushroom and veggie pie between plates. • Serve with garden salad. Enjoy!