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Curried Paneer Dal Pie with Broccoli Florets
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Curried Paneer Dal Pie with Broccoli Florets

Curried Paneer Dal Pie with Broccoli Florets

with Puff Pastry Top

Our Curried Paneer Dal Pie with Broccoli Florets is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:
Milk
Celery
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Carrot

2

Garlic Clove

1

Lentils

226

Paneer

(Contains Milk)

30

Tomato Puree

2

Pasanda Style Seasoning

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

½

Puff Pastry Sheet

(Contains Cereals containing gluten)

1

Spring Onion

200

Broccoli Florets

Not included in your delivery

100

Water for the Dal

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Nutritional information

Energy (kcal)1102 kcal
Energy (kJ)4610 kJ
Fat70 g
of which saturates47 g
Carbohydrate70 g
of which sugars19 g
Protein43 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Grill Pan
Box Grater
Oven dish
Medium Saucepan
Colander

Instructions

Get Prepped
1

Preheat your oven to 220°C. Remove the puff pastry from your fridge. Halve, peel and thinly slice the red onion. Trim the carrot (no need to peel), then quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, chop the paneer into 2cm chunks.

Fry the Paneer
2

Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once golden, transfer to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil if the pan is dry, then add the onion and carrot and fry until softened, 4-5 mins. Stir occasionally.

Simmer the Sauce
3

Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda style seasoning (add less seasoning if you don't like it too hot) along with the fried paneer. Stir and cook for 1 min, then pour in the coconut milk, water for the dal (see ingredients for amount), vegetable stock paste and lentils. Bring to the boil and simmer until the mixture has thickened, 6-8 mins. Stir occasionally and add a splash more water if you need to.

Assemble the Pie
4

Once the lentil mixture is cooked, taste and add salt and pepper if you feel it needs it, then transfer it to an appropriately sized ovenproof pie dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

Garnish Time
5

In the meantime, trim and thinly slice the spring onion.

Serve
6

Once baked, allow the pie to stand for 2 mins. Serve in bowls with the spring onion sprinkled on top. Enjoy!

7

STEP 5 MOD: If you've chosen to add broccoli florets to your meal, in the step above, once you've prepped your spring onion, bring a medium saucepan of water to the boil with 0.5 tsp of salt. Once the pie is 5 mins from being cooked, add the broccoli to the boiling water and cook until just tender, 3 -5 mins. Then drain in a colander. Serve alongside the pie in step 6.