Red lentils are great to use in curry or dahl because they cook quickly. This was my first attempt at a caulicashew mash and it turned out great - no one knew it wasn't potato. This is my entry into the #PlantBasedChallengeNZ #LittleBirdGoodness

3 tbsp oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp grated ginger
1 tsp cumin
1 tsp garam masala
1 tsp curry powder
1 medium eggplant, cut into 2cm cubes
1 carrot, finely chopped
1 c red lentils, washed
1 can tomatoes
3 cups water or vegetable stock
1 c frozen peas
salt and pepper

1/2 c cashews, soaked for at least 2 hours
600g cauliflower (1/2 a large cauli)
1/4 tsp turmeric
1/2 tsp salt

Heat up the oil in a large frying pan. Saute the onions for about 5 minutes until translucent and soft. Add garlic and ginger and stir fry for a minute before adding the spices, eggplant and carrot and stir for a further 2 min. Add the lentils, tomatoes and stock. Bring to the boil then simmer covered for 15-20 min until vegetables are tender. Add the peas and cook for a further 5 min. Season well. If the mixture is too runny, cook down with the lid off for a few more minutes.

While the vegetables are simmering, cut the cauliflower into small florets and steam for 10 minutes over a double boiler. Blitz in a blender with the drained cashews, turmeric and salt.

Preheat oven to 200C. Spoon the filling into an ovenproof dish and spread the mash on top. Flatten out or make a pattern with a fork. Bake in the oven for 15-20 min, until the mash is golden and the curry is bubbling underneath. Set aside for a few minutes before serving - the filling is really hot!

I served my pie with homemade sauerkraut and a green salad would be great too.