Curried Vegetable Pie

Name: Curried Vegetable Pie with Roasted Broccoli
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 1 North Indian Style Spice Mix; 100 Red Split Lentils; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Broccoli; 300 Diced Butternut Squash; 1 Vegetable Stock Powder; 1 Carrot; 1 Puff Pastry Sheet; 250 Water for the Stock

with Roasted Broccoli

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Chef Jesse has combined two of our favourite things - pies and curries - to create a delicious recipe perfect for any night of the week. Seasoned with our specially blended curry powder, the filling of our pie is a delicious mix of red lentils, chopped tomatoes, carrot and roasted butternut squash. Topped with buttery puff pastry and served with roasted broccoli, you can’t go wrong with this winning dish.

Tags:

Spicy

Allergens:

Gluten

The quantities provided above are averages only.

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.

Total50 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

North Indian Style Spice Mix

100

Red Split Lentils

Finely Chopped Tomatoes with Onion and Garlic

Broccoli

300

Diced Butternut Squash

Vegetable Stock Powder

Carrot

Puff Pastry Sheet

(Contains: Gluten)

Not included in your delivery

250

Water for the Stock

Nutritional information

Energy (kcal)999 kcal

Energy (kJ)4180 kJ

Fat41 g

of which saturates19 g

Carbohydrate123 g

of which sugars27 g

Protein32 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Dish

•Baking Tray

•Plate

Instructions

Preheat your oven to 200°C. Place the butternut squash on a lined baking tray with a drizzle of oil and a pinch of salt and pepper. Toss to combine, then roast on the top shelf of your oven until golden and soft, 15-20 mins. Meanwhile, trim the carrot, halve lengthways then thinly slice. Rinse the lentils under cold water in a sieve. Chop the broccoli into florets (little trees!).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the carrot and cook for 5 mins, stirring often. Add the curry powder and cook for another 2 mins, then add the lentils, chopped tomatoes, stock powder and water (see ingredients for amount). Bring to the boil then reduce the heat. Simmer until the carrot is soft enough to eat and the stock powder has been absorbed by the lentils, 15-20 mins. Stir frequently.

Once the lentils are ready, mix in the roasted butternut squash and stir to combine. Transfer the lentil mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Roll out the puff pastry and place on top of the lentil mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry.

Roll out the puff pastry and place on top of the lentil mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry. Transfer the pie to the top shelf of your oven. Bake until the pastry is golden and well risen, 20-25 mins.

Place the broccoli on the baking tray you used for the butternut squash and drizzle with olive oil and a pinch of salt and pepper. Toss to coat, then place on the middle shelf of your oven. Cook until tender, 15 mins.