Method

1. 1.

   Cook the potatoes ​|​ ​Peel and roughly chop the potatoes into 2cm chunks |​ ​Tip into a large microwaveable bowl and cover with cling film |​ ​Microwave on high for 4–6 minutes

2. 2.

   Cook the cauliflower ​|​ ​Roughly chop the cauliflower florets into bite- sized chunks |​ ​Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes

3. 3.

   Meanwhile, bake the pastry ​|​ ​Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds |​ ​Scrunch it up and place it on the baking tray |​ ​Repeat with the rest of the pastry |​ ​Bake in the oven for 6–8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!

4. 4.

   Make the filling ​|​ ​Add the tablespoon of vegetable oil to the frying pan and place it over a high heat |​ ​Chop the green chilli, removing the seeds if you don’t like too much heat |​ ​Peel the garlic | Grate the garlic and ginger directly into the pan |​ ​Add the green chilli to the pan along with a pinch of salt |​ ​Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks |​ ​Stir to coat in the spices |​ ​Add the stock and season well |​ ​Cover the pan and cook for 2–3 minutes |​ ​Take off the lid and use a fork or potato masher to lightly smush the mixture |​ ​Add the peas to the pan and cook for 2 minutes, then remove from the heat |​ ​Roughly chop the coriander and stir it through the mixture |​ ​Halve the lime and squeeze in the juice, then stir it through

5. 5.

   Assemble ​|​ ​Top the frying pan with the filo scrunches and bring it to the table |​ ​Serve straight from the pan with a spoonful of coconut yoghurt