Mild Roast Veggie Curry Pie
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Mild Roast Veggie Curry Pie

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.

Tags:
Calorie Smart
Veggie
Climate Superstar
cosy-comforts
Allergens:
Milk
Almond
Gluten

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

Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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; )

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Nutrition Values

Energy (kJ)2242 kJ
Calories536 kcal
Fat38.1 g
of which saturates21.4 g
Carbohydrate75.5 g
of which sugars20 g
Dietary Fibre20.1 g
Protein15.8 g
Sodium1031 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan
Baking Dish

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• Remove pan from heat, stir through roasted veggies and baby leaves. Season to taste.

4
4

• 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.

5
5

• Gently brush melted butter over the pastry to coat and sprinkle over brown mustard seeds. • Bake pie until golden, 15-20 minutes.

6
6

• Divide mild roast veggie curry filo pie between plates. Enjoy!