Samosa Pie

Peel and roughly chop the potatoes (2 baking) into 2cm chunks. Place them in a large microwaveable bowl and cover with cling film. Microwave on high for minutes (4) to minutes (6). Start 6m timer

Roughly chop the cauliflower (1 small) florets into bite-sized chunks. Add them to the bowl with the partially cooked [potatoes] and microwave for a further minutes (6). Start 6m timer

Take one [sheet of plant-based filo pastry] and brush it with vegetable oil (1 tbsp), then sprinkle with some [nigella seeds]. Scrunch it up and place it on a baking tray. Repeat this process with the remaining of plant-based filo pastry (3 sheets). Bake in the preheated oven (200°C) for minutes (6) to minutes (8) until golden. Start 8m timer

Heat the vegetable oil (1 tbsp) in a large frying pan over high heat. Chop the chilli (1 green), removing seeds if desired. Peel the cloves (2 garlic) and the thumb-sized piece of [ginger] and grate them directly into the pan. Add the [green chilli] to the pan with a pinch of [salt]. Stir in the curry powder (1 tbsp), fennel seeds (1 tsp), and ground turmeric (2 tsp). Add the cooked [cauliflower] and [potatoes], stirring to coat in the spices. Pour in the vegetable stock (350 ml) and season well with [salt] and [black pepper]. Cover the pan and cook for minutes (2) to minutes (3). Start 3m timer

Remove the lid from the pan and use a fork or potato masher to lightly smush the mixture. Add the frozen peas (175 g) to the pan and cook for minutes (2), then remove from the heat. Roughly chop the [small bunch of coriander] and stir it through the mixture. Halve the lime (1) and squeeze in the juice, then stir it through. Start 2m timer

Top the frying pan with the baked [filo scrunches] and bring it to the table. Serve straight from the pan with a spoonful of [coconut yoghurt].