Caribbean Lentil & Veggie Pie
with Coconut Kumara Mash Topping
And now for something completely different, meet our game-changing veggie pie. With lentils cooked in a creamy coconut sauce flavoured with Caribbean spices, plus a kumara mash topping, it ticks all the boxes while being nourishing and delicious.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
capsicum
2 clove
garlic
1 tin
lentils
1 packet
tomato paste
1 tin
Coconut Cream
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1
carrot
1 sachet
Mild Caribbean Jerk Seasoning
2
Kumara
Not included in your delivery
1
olive oil
2 tbs
plant-based milk
¼ tsp
salt
40 g
plant-based butter (for the mash)
20 g
plant-based butter (for the sauce)
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the kumara and cut into bite-sized chunks. Cut the capsicum into small chunks. Finely chop the garlic. Grate the carrot. Drain and rinse the lentils.
TIP: Get more fibre and texture by leaving the kumara unpeeled if you prefer.
Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the plant-based butter (for the mash), plant-based milk and the salt, then mash until smooth. Stir through 1/2 the coconut cream. Cover to keep warm.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the lentils, the water, vegetable stock powder and remaining coconut cream. Simmer until thickened, 2-3 minutes. Season to taste. Stir through the baby spinach leaves until wilted, 1-2 minutes.
Preheat the grill to high. Transfer the lentil filling to a baking dish, then top with the kumara mash. Run a fork over the mash to create an uneven surface.
Grill the pie until lightly browned, 10-15 minutes.
Roughly chop the coriander. Divide the Caribbean lentil pie between plates. Garnish with the coriander to serve.