Indian Spiced Sweet Potato and Lentil Pie

with Green Beans

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Instructions

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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.

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2 Prep

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

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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.

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4 Bake

Add the red lentilsstock 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.

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5 Boil beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain.

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6 Serve

Serve the sweet potato pie alongside the green beans.

Tips for fussy eaters

Leave out the chilli and coconut.

Pro tip

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

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

Cooking Time: 60 min

Cals 1026 · Prot 30 · Carbs 110 · Fat 55

Dairy-Free

Ingredients

Number of people

Mash

Sweet potatoes 400 Grams
Salted vegan butter 125 Grams
Nigella seeds 5 Grams
Salt 0.5 Tsp
Panko bread crumbs 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 1 Piece
Water 500 ML

Green beans

Green beans 150 Grams
Salt 0.5 Tsp

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

Cooking Time: 60 min

Cals 1026 · Prot 30 · Carbs 110 · Fat 55

Dairy-Free

Instructions

photo

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.

photo

2 Prep

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

photo

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.

photo

4 Bake

Add the red lentilsstock 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.

photo

5 Boil beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain.

photo

6 Serve

Serve the sweet potato pie alongside the green beans.

Tips for fussy eaters

Leave out the chilli and coconut.

Pro tip

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

Ingredients

Number of people

Mash

Sweet potatoes 400 Grams
Salted vegan butter 125 Grams
Nigella seeds 5 Grams
Salt 0.5 Tsp
Panko bread crumbs 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 1 Piece
Water 500 ML

Green beans

Green beans 150 Grams
Salt 0.5 Tsp
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