VEGETABLE KORMA COTTAGE PIE WITH PINEAPPLE SALSA

SERVES 4-6 / PREPARATION 30 MINUTES PLUS SOAKING TIME / COOKING 1 HOUR 10 MINUTES

I’m not going to lie, this had its basis in a classic leftover meal – a happy combination of leftover korma and cauliflower mash, which were then baked together. This is based on a navratan-style korma which has nine types of vegetables, nuts and fruit (often pineapple) in the dish. Cashews are the basis of the mild paste mix, but you could increase the chilli factor if you prefer. Cooked pineapple is not something I’m overly enamoured with, but I do like the fresh salsa on the side instead.

KORMA PASTE

½ cup raw cashews

1 small onion, roughly chopped

4 cloves garlic

3cm piece ginger, peeled, roughly chopped ½ teaspoon garam masala

1 teaspoon turmeric powder

1 green chilli, deseeded if you wish 1 tablespoon tomato paste

2 tablespoons vegetable oil

1 teaspoon salt

Soak the cashews overnight in cold water, or pour over boiling water and leave for 1 hour. Drain well and put into a food processor (or use a mortar and pestle) with the remaining paste ingredients. Blitz to a smooth paste, adding 1-2 tablespoons of water if necessary. This can be made ahead: I put it in a jar, cover with a little extra oil and keep refrigerated until required.

MASH

400g (approx 2 medium) potatoes, peeled,

cut into 3cm chunks

¼ head cauliflower, roughly chopped 500ml vegetable stock

½ teaspoon salt

Put all the ingredients in a pot and bring to a simmer, cover with a lid and boil/steam until very tender, about 15 minutes. Drain, reserving the cooking liquid, and set aside. Mash the potato and cauliflower and set aside.

TO MAKE THE KORMA

2 tablespoons vegetable oil plus extra for drizzling 2 teaspoons cumin seeds

1 sprig curry leaves

4-5 cups mixed vegetables such as potato, kūmara, pumpkin, carrots (cut into 1½cm cubes), frozen peas or corn, sliced green beans, florets of cauliflower, broccoli (cut into 3cm pieces)

200g paneer or firm tofu (optional)

½ cup coconut milk

Heat the oil in a saucepan and fry the cumin seeds and curry leaves gently until fragrant. Add the korma paste and fry for 5 minutes over a low heat. Add the mixed vegetables, paneer or tofu if using, and the reserved vegetable stock and cook, covered, for 15 minutes until the vegetables are tender (add an extra splash of water or stock if required, but you don’t want the mix too wet). Add the coconut milk and stir through. Season to taste with salt.

Heat the oven to 180°C.

Put the korma into a baking dish then top with the mash. Drizzle with a little extra oil and bake for 30-35 minutes or until piping hot. Pour over the tarka and serve with pineapple salsa and a salad.

TARKA

1 tablespoon vegetable oil

1 sprig curry leaves

2 teaspoons cumin seeds 2 teaspoons black mustard seeds

Heat the oil, add the spices and cook until fragrant, 30 seconds–1 minute.

PINEAPPLE SALSA

¼ pineapple, cut into small pieces zest and juice of 1 lime

1 small handful coriander leaves, finely chopped ¼-½ teaspoon chilli flakes

Combine all the ingredients and serve alongside the cottage pie. NOTE: If you omit the topping and put extra liquid in the korma you could serve this over rice.

OMNIVORES: You might like to brown some cubed chicken thigh pieces before adding the vegetables.

CREDITS Cutlery from Acme; wooden spoons from Petley Store; small dish (page 93), vase (page 101) lunch plates (page 95) and small dish (page 96) from Fiona Mackay Ceramics; plates (page 101) and bowl (page 99) from Salad Days Ceramics. All other props are stylist's own. For full details see Credits Index, page 159.