with Coconut Sauce & Roasted Veggies
You don’t need to visit a bakery to try out this black bean pie. You can easily make it at home and eat it piping hot from the oven. Enjoy the pop of coconut flavours in the sauce and the roast veggies. *This recipe is under 650kcal per serving.* *Unfortunately, this week's chickpeas were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Parsnip
1
Carrot
1
Brown Onion
1
Black beans
1 tin
Garlic & Herb Seasoning
1 sachet
Light coconut milk
1 packet
Vegetable stock powder
1 sachet
Butter
20 g
Filo pastry
1 packet
Baby kale
1 bag
Moroccan Curry Paste
1 packet
• Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When veggies have 5 minutes remaining, drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Cook Moroccan curry paste and garlic & herb seasoning until fragrant, 1 minute. Add light coconut milk and vegetable stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby kale, roasted veggies and black beans.
• Transfer veggie filling to a baking dish. • To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide Moroccan black bean filo pie between plates. Enjoy!
2388
kJ
Energy (kJ)
28.5
g
Fat
20
g
of which saturates
83.7
g
Carbohydrate
16.9
g
of which sugars
19.3
g
Protein
1760
mg
Sodium
