Vegetable Crumble Casserole

• 1/2 None cauliflower, cut into small florets
• 2 None carrots, peeled and thickly sliced
• 2 stalks celery, sliced
• 7 oz soft cheese
• 1 1/2 tsp curry powder
• 2 None zucchini, sliced
• 3/4 cup cashews, chopped
• 3 tbsp butter, softened
• 1 cup all-purpose flour

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. 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. 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.

cauliflower, carrots, stalks celery, soft cheese, curry powder, zucchini, cashews, butter, flour

Taken from recipes-plus.com/api/v2.0/recipes/18629 (may not work)