• Preheat oven to 220ºC/200ºC fan-forced. 
• Cut cauliflower into small florets. 
• Cut carrot (see ingredients) and zucchini into 
bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender and 
brown around edges, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays.

• Meanwhile, boil the kettle.
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook garlic, Mumbai 
spice blend, mild North Indian spice blend and 
tomato paste until fragrant, 1-2 minutes.
• Add the boiling water(see ingredients), 
coconut milk and red lentils. Season with salt
and pepper, then stir to combine and bring to a 
simmer, 1-2 minutes. 

• Transfer the dhal mixture to a baking dish. 
Cover tightly with foil and bake until liquid is 
absorbed and lentils have softened, 
20-25 minutes.
• When dhal is done, remove from oven, stir 
through roasted veggies and a splash of water. 
Season to taste. 

• Lightly scrunch each sheet of filo pastry 
(see ingredients) and place on top of dhal 
mixture to completely cover.
• Gently brush (or spray) pastry with olive oil. 
Return dhal pie to the oven and bake until pastry 
is golden, 20-25 minutes. 

• Divide Indian lentil and cauliflower dhal filo pie 
between plates to serve. Enjoy!