Potato-Topped Cannellini Bean Curry Pie
with Roasted Cauliflower & Mustard Seeds
This easy to make veggie deluxe pie is a taste sensation. Roasted cauliflower, seasoned cannellini beans and veggies hidden under a blanket of mashed potatoes is already a great dinner, but bake it into a pie and serve with brown mustard seeds and dinner just became a lot more exciting!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 sachet
Brown Mustard Seeds
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Coconut Milk
1 tin
Cannellini Beans
1 sachet
Mumbai Spice Blend
2 packet
Potato
1 packet
Ginger Paste
1
Cauliflower
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
2 tbs
plant-based milk
(Contains: Milk; )
¼ cup
water
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut cauliflower into small florets, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the plant-based butter and plant-based milk, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, drain the cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook sliced leek until tender, 4-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend, ginger paste and tomato paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add cannellini beans, coconut milk, vegetable stock powder and the water. Simmer until slightly thickened, 2-3 minutes.
• Preheat grill to high. • Remove pan from heat, add baby spinach leaves, and stir until slightly wilted. • Transfer bean filling and roasted cauliflower to a baking dish and stir to combine. Spread evenly with the mash.
• Sprinkle over brown mustard seeds and drizzle with olive oil. • Grill until lightly golden, 8-10 minutes.
• Divide potato-topped cannellini bean curry pie between plates. Enjoy!
