Sri Lankan curry pie with cauliflower mash topping … My favourite recipe so far !
Hi everyone !
This is just very delicious. Now I do realise it is summer and it’s not really pie weather, but the comfort factor is right here ! It’s spicy, creamy, filling, sweet, hearty & so flavoursome, I’m totally in love with it (if you haven’t guessed already).
You do need to buy the curry leaves for this recipe. Large supermarkets are now carrying these in their fresh herb area. Asian grocery stores sell them frozen as well as fresh. These combined with the coconut essence give this curry an amazing flavour. I’m not sure it would be the same without them, so apologies to the followers who are out of main centres and find these types of ingredients hard to get their hands on.
Also to note you may have some cauliflower puree leftover. I had about half a cup left from my ramekins. I’ll just freeze for another day.
- 1 medium cauliflower, cut into chunky florets including the stem
- 1 tsp chicken or vegetable stock powder
- 1 1/2 tbs coconut oil
- 1 onion
- 2 garlic cloves, minced
- 2 tsp ginger, minced
- 2 1/2 tsp turmeric
- 2 tsp paprika
- 3 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1 tsp coconut essence
- 1 fresh chilli, minced or 1/4 tsp chilli powder
- 6 fresh or dried curry leaves
- 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
- Preheat oven to 180oC/160oC fan forced. Use the grill function if you have one.
- 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 tbs 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 spices until starting to turn a golden colour, approx 10 mins. Add the diced vegetables and a cup of the reserved stock. Add the coconut essence, 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 top/s with olive oil or coconut 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.
- Freeze in individual portions for a quick meal.
- The curry by itself is good too.
Ally McPherson
July 8, 2016
I couldn’t find curry leaves anywhere so I just added a spoonful of Keens curry. Tasted great ! Very spicy.
Sarah b
September 16, 2016
Thank you so much for making these recipes. This is amazing and very spicy. I love it
Joni Condos
September 16, 2016
No worries Sarah , it’s one of my favs as well ! Joni
Patti
October 12, 2016
This looks awesome! Just 2 questions; does blitz mean mash w a potato masher? And does a full casserole have the same cook time as ramekins?
Joni Condos
October 12, 2016
Hi Patti ! You could use a potato masher but it wouldn’t be smooth and creamy. I use a stick blender to do it, you would also use a blender or food processor. Manual mashing would be fine though if you don’t mind the texture of a chunkier mash. With the temps, I reckon you would need to add 5-10 mins extra for a full casserole of it. Oven temp the same though. Hope,you like it. Don’t forget to freeze any curry leaves you don’t use for next time, they are just as good. Cheers Joni