Vegetable Crumble Casserole

1. 1

   Cook cauliflower and carrots in boiling salted water for 2-3 mins then add celery and cook for 2 mins. Drain, reserving 1/2 cup liquid.

2. 2

   Heat 5.25 oz cheese with reserved stock and melt. Add 1 tsp curry powder and simmer 2 mins. Add cooked vegetables and zucchini. Season then transfer to a greased baking dish.

3. 3

   For the crumble topping, pulse cashews, remaining cheese, 1/2 tsp curry powder, butter and flour in a food processor to form crumbs. Spread over vegetables and bake for 20 mins until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.