Equipment
- 1 Deep baking dish
- 1 Small bowl
- 1 Large frypan
Ingredients
- 1 Oil spray
Veggies
- 1 Brown onion
- 1 Carrot
- 1 Zucchini
- 400 g Brown lentils canned
Filling
- 15 ml / 1 tbsp Olive oil
- 35 g Tikka Masala paste or similar
- 150 g / 1 cup Frozen corn
Pie
- 1 Egg
- 300 g / 2 sheet Flaky puff pastry optional - omit for a healthier version
- 1 tbsp Sesame seeds
To serve
- 60 grams / ¼ cup Mango chutney or similar
Instructions
Before you start
- Preheat oven to 200°C or 180° fan bake. Spray a deep baking dish with spray oil.
Prep ingredients
- Peel and finely dice the onion and carrot. Finely dice the zucchini. Drain and rinse the lentils.
Make filling
- Heat oil in a large frypan on medium heat. Add the onion and carrot and cook for 5 minutes, or until softened. Add the Tikka Masala paste and 125ml of water and bring to a simmer. Then add the zucchini, lentils and corn, and cook for 4 minutes, or until tender.
Bake pie
- Whisk the egg in a small bowl. Line the prepared baking dish with pastry (if using). Spoon the vegetable curry mixture into the dish and cover with the remaining pastry. Brush the top of the pie with the whisked egg and sprinkle with the sesame seeds. Poke holes in the top of the pie. Place in the oven and bake for 20-25 minutes or until golden and crisp.
To serve
- Remove from the oven and cool slightly before slicing and dividing between plates. Top with a dollop of the mango chutney.
Nutrition
Calories: 713kcal | Carbohydrates: 79g | Protein: 19g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 757mg | Fiber: 12g | Sugar: 15g | Calcium: 74mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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