Name: Curried aubergine & potato pie
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1kg potato peeled and cut into 3cm chunks; 1 tbsp olive oil; 1 large onion chopped; 2 large garlic cloves crushed; 2 medium aubergines cut into 3cm chunks; 1 tbsp medium curry powder; 400g can chopped tomato; 2 tbsp tomato purée; 410g can green lentil drained

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Curried aubergine & potato pie

Curried aubergine & potato pie

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr - 1 hr and 10 mins

A star rating of 3.6 out of 5.31 ratingsRate

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A low-fat veggie pie, high in taste

Freezable

Vegetarian

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Cheshire cheese, spinach & watercress salad

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg potato

peeled and cut into 3cm chunks
1 tbsp olive oil
1 large onion

chopped
2 large garlic cloves

crushed
2 medium aubergines

cut into 3cm chunks
1 tbsp medium curry powder
400g can chopped tomato
2 tbsp tomato purée
410g can green lentil

drained

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Nutrition: per serving

kcal301
fat5g
saturates1g
carbs55g
sugars0g
fibre11g
protein13g
salt1.15g

low

Method

step 1

Preheat the oven to fan 200C/conventional 220C/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender – don’t let the water boil or the potatoes will break up.
step 2

Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden – about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
step 3

Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
step 4

Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

Recipe from Good Food magazine, May 2003

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A star rating of 3.6 out of 5.31 ratings

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