Indian Inspired Saag Aloo Pie with Cauliflower, 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!
Prep: 45 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 3 carrots
- 300 gr cauliflower florets
- 1 carton lentils
- 2 garlic cloves
- 450 gr potatoes
- 1 sachet ground turmeric
- 50 gr korma curry paste
- 10 gr vegetable stock paste
- 75 gr creme fraiche
- 40 gr mango chutney
- 40 gr baby spinach
- 150 ml water for the sauce
- 20 gr butter
- 4 carrots
- 450 gr cauliflower florets
- 1.5 carton lentils
- 3 garlic cloves
- 700 gr potatoes
- 1.5 sachet ground turmeric
- 75 gr korma curry paste
- 15 gr vegetable stock paste
- 120 gr creme fraiche
- 60 gr mango chutney
- 100 gr baby spinach
- 225 ml water for the sauce
- 30 gr butter
- 6 carrots
- 600 gr cauliflower florets
- 2 cartons lentils
- 4 garlic cloves
- 900 gr potatoes
- 2 sachets ground turmeric
- 100 gr korma curry paste
- 20 gr vegetable stock paste
- 150 gr creme fraiche
- 80 gr mango chutney
- 100 gr baby spinach
- 300 ml water for the sauce
- 40 gr butter
Instructions
- 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.
Halve any large cauliflower florets. Drain and rinse the lentils in a sieve.
- Pop the carrots onto one side 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).
- 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 5 mins, add the cauliflower 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 the veg to the top shelf to roast for the remaining time until golden brown and tender, 15-20 mins. Turn both halfway through. - 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. - 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! - Stir the roasted cauliflower into the lentil mixture and transfer to an appropriately sized ovenproof dish. Spread the saag aloo topping 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!