• Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut zucchini and 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 zucchini is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 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 cucumber and coriander. 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 spicy so use a little less if you prefer your curry mild. Add ginger paste and Thai red curry paste (see ingredients) and cook stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium. Add coconut milk, drained lentils and a pinch of sugar, and simmer until thickened, 2-3 minutes. Season to taste. 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 and spread out evenly. Bake until lightly golden, 5-8 minutes. • Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Toss to coat and season to taste.

• Divide the potato topped Thai red curry lentil pie between plates. • Serve with the cucumber salad. Top the pie with coriander. Enjoy!