INGREDIENTS

• 4tbsp olive oil
• 2 red onions finely diced
• 1 thumb size of ginger thinly sliced
• 3 cloves garlic finely chopped
• 2 tsp coriander
• 2 tsp cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 2 tbsp tomato puree
• 1 tin chopped tomatoes
• 500g (1/2 bag) frozen cauliflower and broccoli
• 200g (1/2 bag) frozen peas
• 250ml (1 cup) water
• 600g (3 cups) mashed potato
• 2 sheets puff pastry

METHOD

1. Preheat oven to 200ºC.
2. Heat the oil in a pan, then add the onions, ginger and garlic, then fry until soft. Pour in the spices and temper for a minute until fragrant.
3. Add the tomato puree, tinned tomatoes then stir well before adding the frozen vegetables and water. Cover with a lid and simmer for 25 minutes or until all the vegetables are soft, then mash until completely broken apart, then stir in the mashed potato.
4. Meanwhile, use a pastry cuter to divide up the pastry. Use larger ones for the base and smaller for the top. Add a tablespoon of the curry potato to each pastry case, top with a pastry top. Press down the sides and pierce the top before baking for 20 minutes or until the pastry is golden brown.
5. Serve warm or cold.