• 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!