Indian Spiced Sweet Potato and Lentil Pie

Name: Indian Spiced Sweet Potato and Lentil Pie with Green Beans
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 20 Grams of Salted vegan butter; 5 Grams of Nigella seeds; 1 Tsp of Salt; 10 Grams of Panko bread crumbs; 10 Grams of Desiccated coconut; 1 Piece of Brown onion; 1 Piece of Carrot; 160 Grams of Red lentils; 15 Grams of Fresh coriander; 30 Grams of Tomato paste; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Chilli powder; 1 Piece of Vegetable stock cube; 500 ML of Water; 150 Grams of Green beans; 1 Tsp of Salt

with Green Beans

Enjoy this veggie spin on shepherd's pie - packed with delicious Indian flavours!

231 Reviews

Cals 676 · Prot 32 · Carbs 117 · Fat 13

Vegan

60 min

Indian Spiced Sweet Potato and Lentil Pie with Green Beans

Enjoy this veggie spin on shepherd's pie - packed with delicious Indian flavours!

231 Reviews

Cals 676 · Prot 32 · Carbs 117 · Fat 13

Vegan

Ingredients

Mash

Sweet potatoes

400 Grams

Salted vegan butter

20 Grams

Nigella seeds 3*13*

5 Grams

Salt

0.5 Tsp

Panko bread crumbs 10*11*12*

10 Grams

Desiccated coconut

10 Grams

Dal

Brown onion

1 Piece

Carrot

1 Piece

Red lentils

160 Grams

Fresh coriander

15 Grams

Tomato paste

30 Grams

Ginger garlic paste

10 Grams

Curry powder

5 Grams

Chilli powder

2 Grams

Vegetable stock cube 15*

1 Piece

Water

500 ML

Green beans

150 Grams

Salt

0.5 Tsp

Allergens

*3 Sesame Seeds, *13 Mustard, *10 Wheat, *11 Gluten, *12 Lupin, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2830 / 676
Fats (g)	12.8
of which saturated (g)	5.9
Carbohydrates (g)	117
of which sugars (g)	23
Fibers (g)	23.1
Proteins (g)	31.5
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook for 20 min until soft. Once soft, drain and return them to the pan with the butter (use half if cooking for 2). Mash until smooth, add the Nigella seeds and season with salt.

2 Prep

Meanwhile, peel and finely chop the onion and carrot. Rinse the lentils. Chop the coriander, including the stalks.

3 Make dal

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and cook for 5 min until softened. Add the tomato paste, ginger garlic paste, curry powder and a pinch of chilli powder (spicy!). Cook for 2 min further.

4 Bake

Add the red lentils, stock cube and measured water. Simmer for 15 min. Meanwhile, mix the panko with the dessicated coconut and a drizzle of oil. Once cooked, add the chopped coriander to the dal. Pour the dal into a baking dish. Top with the sweet potato mash, followed by the coconut panko mix. Bake for 15 min.

Tip! Toast the bread crumb and coconut mix in a pan for a beautifully golden colour!