Sri Lankan Pie with Cauliflower Mash

Name: Sri Lankan Pie with Cauliflower Mash
Prep time: 14 min
Cook time: 1 h
Total time: 1 h 14 min
Yield: 4
Ingredients: 1 medium cauliflower, cut into chunky florets including the stem; 1 tsp chicken or vegetable stock powder; 1 1/2 tbsp coconut oil; 1 onion; 2 garlic cloves, minced; 2 tsp ginger, minced; Mingle’s Sri Lankan Curry Recipe Base; 2 carrots, diced; 2 stalks celery, diced; 1 cup green beans, trimmed and chopping into 1 cm long pieces; 1 medium zucchini , diced; 1/2 cup fresh coriander, chopped roughly

Delight in the rich, aromatic spices of our Sri Lankan Pie topped with a creamy Cauliflower Mash, perfectly seasoned with Mingle's Sri Lankan Spice Blend.

Sri Lankan Pie with Cauliflower Mash

Rated 3.5 stars by 13 users

Servings

Prep Time

14 minutes

Cook Time

1 hour

Delight in the rich, aromatic spices of our Sri Lankan Pie topped with a creamy Cauliflower Mash, perfectly seasoned with Mingle's Sri Lankan Spice Blend.

Ingredients

1 medium cauliflower, cut into chunky florets including the stem
1 tsp chicken or vegetable stock powder
1 1/2 tbsp coconut oil
1 onion
2 garlic cloves, minced
2 tsp ginger, minced
Mingle’s Sri Lankan Curry Recipe Base
2 carrots, diced
2 stalks celery, diced
1 cup green beans, trimmed and chopping into 1 cm long pieces
1 medium zucchini , diced
1/2 cup fresh coriander, chopped roughly

Directions

Preheat oven to 180oC
Add the cauliflower to a large saucepan and cover with water. Add stock powder. Bring to the boil and cook cauliflower until nice and soft, approximately 15-20 mins. Drain, reserving 1 cup of the water for the filling.
Return to the pan, blitz until smooth, add 1/2 tbsp coconut oil and blitz again until very creamy and smooth. Set aside one cup of the cauliflower puree for the filling.
Meanwhile, in a large fry pan, add the remaining 1 tbs of coconut oil. Cook the onion and the garlic, ginger, chilli and Mingle’s Sri Lankan curry sachet until starting to turn a golden colour, approx 10 mins. Add the diced vegetables and a cup of the reserved stock. Add fresh coriander and reserved cauliflower puree. Stir and cook over low heat for 10 mins. Turn off stove and allow to cool a little.
Place the filling in 6 individual 1 cup ramekins. Carefully top with the cauliflower puree. Using a fork flatten the tops and make grid marks them. This helps with browning. Spray the tops with olive oil spray and bake for 15-20 mins, until nicely browned.
You can also cook it in one casserole dish if you don't have the ramekins. Season well and serve.