Vegetable Crumble Casserole - cooking recipe

Ingredients

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

Preparation

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.
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.
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.