Curry, Cauliflower and Chickpea Pie Recipe

Ingredients

• EOI Flex puff pastry
• 250g/ml Sliced brown onion
• Ground coriander
• 4 g/ml Cumin seeds
• 30g/ml Seeded mustard
• 20g/ml Chilli paste
• 25g/ml Curry powder
• 5g/ml Garam Masala
• 400g/ml Water
• 400g/ml Coconut cream
• 800g/ml Roughly chopped cauliflower - coarse
• g/ml Minced garlic
• 60g/ml Salt
• 6g/ml White pepper
• 400g/ml Chick peas - drained and rinsed
• 20g/ml Lemon juice
• 90g/ml Cold water
• 45g/ml Col Flo
• 120g/ml Washed baby spinach
• EOI Pie Bottom Pastry