Coconut, curry leaf & turmeric saucy lentils
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Curried filo pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small caulifloweraround 800g
- 1 tbsp rapeseed oil
- 4 spring onionsfinely sliced
- 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 2)
- 2 tbsp lime pickle
- 100ml double cream
- 150g mature cheddargrated
- 270g filo pastry
- 25g buttermelted
- 1 tsp nigella seeds
Nutrition: Per serving
- kcal897
- fat50g
- saturates27g
- carbs73g
- sugars11g
- fibre14ghigh
- protein33g
- salt1.79g
Method
step 1
Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Thinly slice the stalk and leaves too. Heat the oil in a large pan over a medium-high heat. Stir in all the chopped cauliflower and the spring onions with 100ml hot water. Cook for 10-15 mins until soft and the water has evaporated.
step 2
Heat the oven to 200C/180C fan/gas 6. Stir in the leftover lentils, lime pickle and double cream. Bring to a gentle simmer, then remove from the heat and stir in the cheese. Tip into a baking dish (ours was 20 x 30cm) and spread out. Take each sheet of filo, tear and lightly scrunch up a bit and dot over the top of the filling, making sure the whole top is covered. Brush over the melted butter then scatter over the nigella seeds. Bake in the oven for 25-30 mins until golden and crispy.