Chickpea, Chicken & 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, chicken 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.
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; )
1 packet
chicken breast
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 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.
• 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.
• 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.
• 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.
• Divide chickpea, chicken and cauliflower korma filo pie between plates. Enjoy!