Cannellini Bean & Cauliflower Korma Filo Pie
with Veggies
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.
We've replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
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
cannellini beans
(Contains Soy; )
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 bag
baby spinach 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
Instructions
• Preheat oven to 220ºC/200ºC 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook cannellini beans, Mumbai spice blend, mild North Indian spice blend and garlic until fragrant, 1-2 minutes. • Lightly crush beans 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 spinach leaves, stirring, until wilted. Season to taste. • Transfer filling to a baking dish.
• Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
• Divide cannellini bean and cauliflower korma filo pie between plates. Enjoy!