Cauliflower Korma, Raisin and Almond Pie

Ingredients

• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and sliced
• A thumb-sized piece of ginger, peeled and chopped
• 3tbsp sunflower oil
• 3tbsp korma paste
• 50g ground almonds
• 2tbsp raisins
• Pinch of caster sugar
• 1 tin of full fat coconut milk
• Zest and juice of 1 lime
• 1 cauliflower, trimmed and cut into florets
• Some melted butter
• 3 sheets of filo pastry
• 50g flaked almonds

Directions

1. Prepare the base paste: Set the oven to 185 degrees Celsius.

   1. Put the onion, garlic, and ginger into a food processor and whizz to a paste.

2. Cook the aromatics: Tip the paste into a saucepan with the oil and cook over a low heat for 10 minutes.

   1. Add the korma paste and cook for a further two minutes until aromatic.

3. Simmer the sauce: Add the ground almonds, raisins, sugar, coconut milk, and lime.

   1. Bring to a simmer for 10 minutes to reduce the liquid by one-third, then set aside.

4. Prepare cauliflower: Boil the cauliflower until tender, drain thoroughly, then add to the sauce making sure all the cauliflower is coated.

5. Assemble the pastry: Take a medium-sized tart tin and brush lightly with melted butter.

   1. Lay a sheet of filo pastry on a worktop and brush with butter, then lay in the tin carefully pressing into the edges.
   2. Repeat with two more sheets of filo, laying the pastry across each other at angles so it covers the whole tin, overlapping at the sides.

6. Fill and bake: Fill the pie with the cauliflower, then fold the pastry back over the top, scrunching the edges together so it looks attractive.

   1. Scatter the flaked almonds over the top.
   2. Bake until golden and crunchy.