Curried Chickpea, Chicken & Cauliflower Filo Pie
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Curried Chickpea, Chicken & Cauliflower Filo Pie

Curried Chickpea, Chicken & 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.

Tags:
Over 30g protein
Allergens:
Milk
Gluten

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

Total Time50 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

½ packet

baby leaves

1 packet

filo pastry

(Contains Gluten; )

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

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Nutrition Values

Energy (kJ)3002 kJ
Calories717 kcal
Fat32.7 g
of which saturates22 g
Carbohydrate70.2 g
of which sugars12.7 g
Dietary Fibre16 g
Protein59.3 g
Sodium2047 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, drain and rinse half the chickpeas. Finely chop garlic. Cut chicken breast into 2cm chunks. • Place the butter in a small microwave-safe bowl and microwave in 10 second bursts until melted.

3
3

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to 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.

TIP: The chicken is cooked when it is no longer pink inside.

4
4

• Remove pan from heat, then add cooked chicken, roasted veggies and baby leaves, stirring, until wilted. Season to taste. • Transfer filling to a baking dish.

5
5

• Lightly scrunch each sheet of filo pastry and place on top of chickpea and chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.

6
6

• Divide chickpea, chicken and cauliflower korma filo pie between plates. Enjoy!