Potato-Topped Chicken & Lentil Curry Pie
with Tomato Salad
This one is in a league of its own. We've taken your favourite parts of a curry, switched out the mince for hearty lentils and chicken and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
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
1 portion
cauliflower
2
potato
1
tomato
1
brown onion
1 packet
lentils
1 packet
mild Thai red curry paste
1 packet
coconut milk
1 bag
mixed salad leaves
1 packet
chicken breast
1
carrot
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut cauliflower into small florets. Cut carrotinto bite-sized chunks. • Place veggies in a large baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until browned and tender, 20-25 minutes.
• While cauliflower is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter and milk to the potato and season generously with salt. Mash until smooth.
• While potato is cooking, thinly slice brown onion. • Roughly chop tomato. • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and onion and cook, tossing occasionally, until browned, 5-6 minutes. • SPICY! The curry paste is mild paste so use less if you're sensitive to heat! Add mild Thai red curry paste and the soy sauce and cook stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium. Add coconut milk and drained lentils, and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water if the curry looks too thick.
• When the veggies are roasted, remove from the oven and transfer the lentil curry to the baking dish. Stir to combine. • Top with potato and spread out evenly. Bake until lightly golden, 5-8 minutes. • Meanwhile, in a medium bowl, combine tomato, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.
• Divide the potato-topped mild Thai red curry chicken and lentil pie between plates. • Serve with the tomato salad. Enjoy!