• Preheat oven to 240°C/220°C fan-forced. 
• Bring a large saucepan of salted water to 
the boil.
• Cut cauliflower(see ingredients) into small 
florets. Cut carrot into bite-sized chunks.
• Place veggies in a large baking dish. Drizzle with 
olive oil, season with salt and toss to coat.
• Roast until browned and tender, 20-25 minutes. 

• While the veggies are roasting, peel potato and 
cut into bite-sized chunks. Cook potato in the 
boiling water, until easily pierced with a fork, 
10-15 minutes.
• Drain and return to the pan. Add the butter and 
milk to the potato and season generously with 
salt. Mash until smooth. 

• While the potato is cooking, thinly slice
brown onion.
• Roughly chop tomato.
• Drain and rinse lentils. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Add onion and cook, 
until tender, 4-5 minutes.
• SPICY! The curry paste is mild, use less if you’re 
sensitive to heat! Add mild curry paste and the 
soy sauce and cook stirring until fragrant,
1-2 minutes.
• Reduce heat to medium. Add coconut milk
and drained lentils and simmer until thickened, 
2-3 minutes. Season to taste with salt
and pepper.
TIP: Add a splash of water if the curry looks too 
thick. 

• When the veggies are roasted, remove from the 
oven and transfer the lentil curry to the baking 
dish. Stir to combine.
• Top with potato mash and spread out evenly. 
Bake until lightly golden, 5-8 minutes.
• Meanwhile, in a medium bowl, combine tomato, 
mixed salad leaves, a drizzle of white wine
vinegar and olive oil. Toss to coat and season 
to taste.

• Divide the potato-topped lentil and cauli curry 
pie between plates. 
• Tear over coriander. 
• Serve with tomato salad. Enjoy!