Curried Vegetable Pie

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

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

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.

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

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

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.

Serve immediately.

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