Ingredients Jump to Instructions ↓

  1. 1 tablespoon light olive oil

  2. 1 onion, sliced

  3. 1 clove garlic, chopped

  4. 2 teaspoons chopped ginger

  5. 1 long green chilli, finely chopped

  6. 3 tablespoons mild curry paste, (or Korma paste)

  7. teaspoon chilli powder

  8. 300g cauliflower, broken into florets

  9. 2 carrots, sliced

  10. 120g green beans, trimmed and halved

  11. cup fresh peas

  12. cup tomato passata, or 2 chopped tomatoes

  13. 100g ground almonds

  14. 2 cups water

  15. 4 fresh curry leaves, optional

  16. cup natural yoghurt

  17. cup cream

  18. 1 sheet butter puff pastry*

  19. 1 teaspoon cumin seeds

Instructions Jump to Ingredients ↑

  1. Heat oil in a large heavy based saucepan. Add onion and cook until soft. Add garlic, ginger and chilli and cook for 30 seconds.

  2. Add curry paste and chilli powder and cook for 1 minute.

  3. Add cauliflower, carrots, beans and peas. Stir to coat with the curry mixture and add the tomato passata, almonds and water. If using the curry leaves, add them now.

  4. Simmer, uncovered, for 15 minutes or until vegetables are tender. (Stir mixture occasionally to make sure almonds don't catch).

  5. Stir through yoghurt and cream. Cook uncovered for a further 5 minutes. Set aside to cool.

  6. Preheat oven to 220C. Pour curry into a pie dish. Cover with pastry and sprinkle with cumin seeds. Bake for 15 minutes or until crisp and golden.

  7. Serve immediately.

  8. * If pastry doesn't quite fit the top of the pie dish, roll out with a rolling pin.


Send feedback