• 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 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.
• To the baking dish with roasted cauliflower, add 
bean filling 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 to serve. Enjoy!