Mild Roast Veggie Curry Pie
with Brown Mustard Seeds & Filo Pastry
A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Roast veggies are tossed in a mild curry sauce, with a golden filo pastry to hold all those delicious flavours together. This pie will surely be gobbled up in no time!
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
1 portion
cauliflower
1
parsnip
1
carrot
½
Onion
2 clove
garlic
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 packet
coconut milk
1 packet
baby leaves
1 packet
filo pastry
(Contains Gluten; )
1 sachet
Brown Mustard Seeds
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut parsnip and carrot into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Add garlic, Mumbai spice blend and tomato paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Add mild curry paste, coconut milk, the brown sugar and a splash of water and cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, stir through roasted veggies and baby leaves. Season to taste.
• In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Meanwhile, transfer veggie filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover.
• Gently brush melted butter over the pastry to coat and sprinkle over brown mustard seeds. • Bake pie until golden, 15-20 minutes.
• Divide mild roast veggie curry filo pie between plates. Enjoy!