Curried Vegetable Pie
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
Ingredients
1 pot(s)
North Indian Style Spice Mix
100 grams
Red Split Lentils
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 unit(s)
Broccoli
300 grams
Diced Butternut Squash
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Carrot
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
Not included in your delivery
250 milliliter(s)
Water for the Stock
Nutrition Values
Instructions
Preheat the oven to 200 degrees. Place the butternut squash on a baking tray with a drizzle of oil and a pinch of salt and pepper. Toss to combine, then roast on the top shelf of the oven until golden and softened, 15-20 mins. Meanwhile, trim the carrot, halve lengthways then thinly slice. Rinse the lentils under cold water. Chop the broccoli into florets (like small 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, vegetable stock and water (see ingredients for amount). Bring to the boil then reduce the heat. Simmer until the carrots are soft enough to eat and the stock has been absorbed by the lentils, 15-20 mins. Stir frequently.
Once the lentils are ready, mix in the cooked 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.
Transfer the pie to the top shelf of the 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.
Remove the pie and roasted broccoli from the oven, serve and enjoy!
