Saag Aloo & Butter Bean Pie with Spiced Cauliflower Mash

Serving size

1 person 2 people 4 people

Ingredients

1 tsp turmeric
160g baby spinach
400g passata

(tomatoes, salt, citric acid)
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
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)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g creamed coconut
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 onion
3 large potatoes
1 cauliflower

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	568Kcal
	428kJ	2377kJ
Fat	4.5g	25g
of which saturates	2.4g	13g
Carbohydrates	12g	67g
of which sugars	2.2g	12g
Protein	3.1g	17g
Salt	0.29g	1.6g
Fibre	3.8g	21g

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Vegan 2/3 daily fibre 4 of 5 a day Family classics

Saag Aloo & Butter Bean Pie with Spiced Cauliflower Mash

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

Impress everyone with this sunshine-yellow bean bake. Simmer the butterbeans with tikka paste, saucy tomatoes and coconut cream. Top with turmeric, cauliflower and potato mash. Bake until golden and bubbling. Irresistible!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large ovenproof dish, a large frying pan, a peeler, a sieve, a measuring jug & a masher

Get the potatoes & cauliflower on

Peel and cut the potatoes into 2cm chunks. Remove the leaves from the cauliflower and cut into florets
Add both to the saucepan. Simmer for 15-18 mins, until soft, then drain

Finish the prep

Finely slice the onion. Drain and rinse the beans
Add the stock powder and creamed coconut to the jug with 400ml boiling water. Stir to combine

Build the dish

Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softened
Add the ginger & garlic paste, garam masala and tikka paste to the pan
Cook for 30 secs, then add the beans, passata and stock mixture
Simmer for 4-6 mins, until thickened. In the final minute, rinse the spinach and stir in to wilt. Season with salt and pepper

Make the turmeric mash

Turn the grill to high (240C)
Transfer the bean mixture to the large ovenproof dish
Clean the frying pan, then reheat with 1 tbsp oil on medium heat. Once hot, add the turmeric and cook for 30 secs, then add the cooked potatoes and cauliflower
Remove from the heat and mash. Season generously with salt and pepper

Grill & plate up

Top the beans with the mash and spread evenly. Use a fork to scrape lines onto the topping
Grill for 10-12 mins, until golden and crispy
When ready, share the pie between plates