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Indian Inspired Saag Aloo Pie
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Indian Inspired Saag Aloo Pie

Indian Inspired Saag Aloo Pie

with Broccoli, Lentils and Roasted Carrot Batons

Our Indian Inspired Saag Aloo Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Mustard
Celery
Milk

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 Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

3

Carrot

1

Lentils

1

Broccoli

2

Garlic Clove

450

Potatoes

1

Ground Turmeric

50

Korma Curry Paste

(Contains Mustard)

10

Vegetable Stock Paste

(Contains Celery)

75

Creme Fraiche

(Contains Milk)

40

Mango Chutney

40

Baby Spinach

Not included in your delivery

150

Water for the Sauce

20

Butter

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Nutritional information

Energy (kcal)711 kcal
Energy (kJ)2973 kJ
Fat28.6 g
of which saturates14 g
Carbohydrate90 g
of which sugars28.6 g
Protein21.8 g
Salt4.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Baking Tray
Garlic Press
Pan
Potato Masher
Colander
Oven dish

Instructions

Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Cut the broccoli into florets (like small trees), halving any large ones. Drain and rinse the lentils in a sieve.

 

Roast the Carrots
2

Pop the carrots onto half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel). 

Bring on the Broccoli
3

When your pan of water is boiling, stir in the turmeric, then add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once the carrots have roasted for about 10 mins, add the broccoli to the other side of the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Return to the top shelf to roast for the remaining time until the edges of the broccoli are crispy and slightly charred, 12-15 mins. Turn both veg halfway through.

Make your Pie Filling
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and korma style paste. Stir-fry for 1 min. 

Stir in the lentils, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 3-4 mins. 

Mix in the creme fraiche and mango chutney, then simmer until thickened, 2-3 mins. Season with salt and pepper, then remove from the heat. 

Saag Aloo Time
5

Once the potatoes are cooked, add the spinach to the potato pan a handful at a time until wilted and piping hot, 1-2 mins.

Drain in a colander, then pop back into the pan. Add the butter (see pantry for amount) and season with salt and pepper.

Gently mash together - don't worry, it doesn't need to be smooth. This is your saag aloo topping!

Assemble and Serve
6

Stir the roasted broccoli into the lentil mixture and transfer to an appropriately sized ovenproof dish. Spread the saag aloo evenly over the top. 

Bake your pie in the oven until golden and bubbling, 5-6 mins. Once cooked, remove from the oven and allow to stand for 1 min.

Share between your plates and serve with the roasted carrots alongside. 

Enjoy!