Indian-Style Chicken, Lentil & Veggie Curry Pie
with Mustard Seed Potato Mash Topping
We’ve got the best of both worlds on a plate, served piping hot with a potato mash topping to complete the dish. That’s right, it’s a curry in a pie, packed with lentils, leek and chicken. Why choose one when you can have both?
This recipe is under 650kcal per serving.
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
2
potato
1
leek
1
carrot
1 packet
red lentils
(May be present Gluten. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
coconut milk
1 packet
baby leaves
1 sachet
Brown Mustard Seeds
1 packet
chicken breast
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
2 tbs
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Thinly slice leek. Finely chop carrot. Rinse red lentils.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.
• Meanwhile, cut chicken breast into 2cm chunks • Heat a large frying pan over high heat with a drizzle of olive oil. 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 leek and carrot until softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through chicken and baby leaves until wilted, 1-2 minutes.
• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.
• Grill pie until lightly browned, 10-15 minutes.
• Divide Indian chicken, lentil and veggie curry pie with mustard seed mash topping between bowls. Enjoy!