Indian Lentil, Chicken & Cauliflower Dhal Filo Pie
with Roasted Veggies
A dhal in a pie is too good to be true, but here are the facts to prove that this is indeed the best pie in town. You can’t dispute a chicken and veggie-packed filling complete with lentils and cauliflower when there’s a bunch of flavours including hints of coconut. A crunchy filo pastry on top seals the deal. Case closed, the dhal filo pie wins!
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
Cauliflower
1
Carrot
1
Parsnip
2 clove
Garlic
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
red lentils
(May be present Gluten. )
1 packet
filo pastry
(Contains Gluten; )
1 packet
chicken thigh
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot and parsnip 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, boil the kettle. Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, Mumbai spice blend and tomato paste until fragrant, 1-2 minutes. • Add the boiling water ( 11/4 cups for 2 people / 21/2 cups for 4 people), coconut milk and half the red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.
• Transfer the lentil dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • Meanwhile, wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl and set aside. • When the dhal is done, remove from oven, stir through chicken, roasted veggies and a splash of water. Season to taste.
• Lightly scrunch each sheet of filo pastry and place on top of dhal mixture to completely cover. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.
• Divide Indian lentil, chicken and cauliflower dhal filo pie between plates. Enjoy!