Potato-Topped Lentil & Cauliflower 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 meat for 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!
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
1 portion
cauliflower
1
carrot
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
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
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 carrot into 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 the veggies are roasting, peel potato and cut into bite-sized chunks. Cook potato in the boiling water, until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter and the milk to the potato and season generously with salt. Mash until smooth.
• While the potato is cooking, thinly slice brown onion. • Roughly chop tomato. • Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook, until tender, 4-5 minutes. • SPICY! The curry paste is mild, 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 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 the white wine vinegar and olive oil. Toss to coat and season to taste.
• Divide the potato-topped lentil curry pie between plates. • Serve with the tomato salad. Enjoy!