• 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 mild sambal seasoning, 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 to serve. Enjoy!