The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried Saag Aloo Pie with Butter Beans & Spiced Cauliflower Mash
A show-stopping, sunshine-yellow bean bake. You'll simmer butterbeans and spinach in a saucy tomato curry, with creamy coconut, garam masala and tikka paste. Top with a creamy cauliflower and potato mash, spiced with warm turmeric and fragrant cumin - then grill until golden and bubbling. Irresistible!
2/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tsp turmeric
- 1 tsp cumin seeds
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 80g baby spinach
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 shallot
- 6 baby potatoes
- 1 cauliflower
Nutritional Information
Calories: 588
Protein: 19g
Carbs: 65g
Fat: 28g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 6 baby potatoes
- 2 tsp garam masala (use half) (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 shallot (use half)
- 40g creamed coconut (use half)
- 1 tsp turmeric (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 cauliflower (use half)
- 80g baby spinach (use half)
- 1 tsp cumin seeds (use half)
Nutritional Information
Calories: 704
Protein: 21g
Carbs: 89g
Fat: 28g
Curried Saag Aloo Pie with Butter Beans & Spiced Cauliflower Mash
A show-stopping, sunshine-yellow bean bake. You'll simmer butterbeans and spinach in a saucy tomato curry, with creamy coconut, garam masala and tikka paste. Top with a creamy cauliflower and potato mash, spiced with warm turmeric and fragrant cumin - then grill until golden and bubbling. Irresistible!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a small baking dish, a sieve, a measuring jug & a masher
Get the potatoes & cauliflower on
- Halve the potatoes (quarter any larger ones). Remove the leaves from the cauliflower and roughly chop into florets
- Add both to the saucepan and simmer for 15-18 mins, until soft, then drain
Finish the prep
- Finely slice the shallot. Drain and rinse the beans. Rinse the spinach
- Dissolve the stock and creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
Simmer the filling
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, stirring occasionally, until softened
- Add the garam masala and tikka paste. Cook for 1 min, then add the beans, passata and stock mixture. Simmer for a further 3-5 mins, until the curry has thickened
- In the final minute of cooking, stir through the spinach and cook until wilted. Once cooked, transfer the bean mix to the small baking dish
Make the mash
- Preheat the grill to high (240C)
- Rinse the frying pan and reheat with 2 tsp oil on medium heat. Once hot, add the cumin seeds and turmeric, fry for 30 secs, then add the cooked potatoes and cauliflower
- Remove from the heat and roughly mash. Season generously with salt and pepper
- Top the bean filling with the mash and spread evenly. Use a fork to scrape lines onto the topping
Grill the pie & plate up
- Grill the pie for 10-12 mins, until golden, then share between plates
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