• 1 can of refried beans (kidney beans could also be used)
• 6 medium-sized potatoes
• 1 onion
• 1 red capsicum (green could be used but doesn't suit as well I reckon)
• 4 cloves garlic
• 1 zucchini
• 1 head of brocolli
• Half a cup fresh peas
• 2 cups fresh spinach
• 2 tablespoons oil
• 2 tablespoons mild curry powder
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 2 teaspoons vegan mustard seeds
• 1 tablespoon sweet paprika (but NOT Hungarian sweet paprika - urgh!)
• 2 tablespoons soya vegan mayonnaise (more if thicker sauce desired)
• 1 tablespoon tamari

Serves: 4-6.

Preparation time: An hour.

Fry peppers and onions. Steam broc,zucch, and spinach over the boiling peas. Boil and mash potatoes. Saute garlic and spices in pan. I like to add mustard seeds first. Add mayonaise to spices and follow this in with beans. As beans come to boil add vegetables and tamari. Place sauce in casserole dish then spread potatoe on top with fork. Bake in medium hot oven until potatoes are brown. Hold your forks up high!