Curried Chickpea & Cauliflower Filo Pie
with Baby Leaves
A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Korma curry is peppered with chickpeas and a rich variety of veggies like cauliflower and carrot, with a golden filo pastry to hold all the delicious flavours in a pie that will surely be gobbled up in no time.
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.co.nz/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
1 tin
chickpeas
2 clove
garlic
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
filo pastry
(Contains Gluten; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, drain and rinse chickpeas. • Finely chop garlic. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chickpeas, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush chickpeas with a fork, then add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add roasted veggies and baby leaves, stirring, until wilted. Season to taste. • Transfer chickpea filling to a baking dish.
• Lightly scrunch each sheet of filo pastry and place on top of chickpea mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide curried chickpea and cauliflower filo pie between plates. Enjoy!