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
400g (approx 2 medium) potatoes, peeled, cut into 3cm chunks
¼ head cauliflower, roughly chopped
500ml vegetable stock
½ teaspoon salt
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 11⁄2cm 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
1 tablespoon vegetable oil
1 sprig curry leaves
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
¼ pineapple, cut into small pieces
zest and juice of 1 lime
1 small handful coriander leaves, finely chopped
1⁄4-½ teaspoon chilli flakes

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.

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2.Soak the cashews overnight in cold water, or pour over boiling water and leave for 1 hour.
3.Drain well and put into a food processor (or use a mortar and pestle) with the remaining paste ingredients.
4.Blitz to a smooth paste, adding 1-2 tablespoons of water if necessary.
5.This can be made ahead: I put it in a jar, cover with a little extra oil and keep refrigerated until required.
7.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.
8.Drain, reserving the cooking liquid, and set aside.
9.Mash the potato and cauliflower and set aside.
11.Heat the oil in a saucepan and fry the cumin seeds and curry leaves gently until fragrant.
12.Add the korma paste and fry for 5 minutes over a low heat.
13.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).
14.Add the coconut milk and stir through. Season to taste with salt.
15.Heat the oven to 180°C.
16.Put the korma into a baking dish then top with the mash.
17.Drizzle with a little extra oil and bake for 30-35 minutes or until piping hot.
18.Pour over the tarka and serve with pineapple salsa and a salad.
20.Heat the oil, add the spices and cook until fragrant, 30 seconds–1 minute.
22.Combine all the ingredients and serve alongside the cottage pie.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings