This went down a storm with lots of people saying they couldn’t wait to cook it at home. It proves that vegan food really can have that creamy texture – it’s delicious!
2 tbsp vegetable oil
500g/1lb 2oz medium leeks, trimmed and sliced
3 garlic cloves, thinly sliced
1 tbsp hot curry powder
400g can coconut milk
1 /2 small pack coriander, chopped
FOR THE TOPPING
1kg/2lb 4oz floury potatoes, cut into small chunks
3 tbsp olive oil
generous grating of nutmeg
700ml/11 /4pts unsweetened soya milk
500g/1lb 2oz celeriac, peeled and cut into even-sized chunks (350g/12oz peeled weight)
Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of cold water and bring to the boil. Simmer for about 12 mins or until tender, then drain. Mash with the olive oil, then season with nutmeg, salt and pepper.
In a separate pan, add the soya milk and celeriac, bring to the boil and simmer for 15 mins until tender, then drain, reserving the milk. Blitz the celeriac in the small bowl of a food processor, add a little of the milk to make a smooth purée and season to taste. Combine the potato and celeriac, and set aside.
Heat the vegetable oil in a large pan over a medium heat, add the leeks and cook for 5 mins. Add the garlic and curry powder and cook for a further 2 mins. Pour in the coconut milk, bring to the boil, then tip in the kale, season, and simmer for 2 mins.
Transfer the greens to an ovenproof dish. Top with the mash, then sprinkle over the breadcrumbs and coriander. Bake for 12-13 mins or until golden.
463 kcals • fat 24g • saturates 12g • carbs 45g • sugars 5g • fibre 7g • protein 12g • salt 0.4g