Curried Aubergine and Potato Pie
|Potatoes||2 1⁄4 Pound, peeled and cut into 3 centimeter chunks (1 Kilogram)|
|Olive oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic clove||2 Large, crushed|
|Aubergines||2 Medium, cut into 3 centimeter chunks|
|Medium curry powder||1 Tablespoon|
|Canned chopped tomatoes||400 Gram|
|Tomato puree||2 Tablespoon|
|Green lentils||410 Gram, drained (1 Can)|
1. Heat oven to 220C/200C fan/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 mins until just tender - don't let the water boil or the potatoes will break up.
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 mins. Remove 2 tbsp of onion mixture and set aside.
3. Add the aubergines to the pan. Cook gently, stirring now and then, for 6-8 mins, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato puree and lentils. Cook for 1-2 mins, then transfer to a 2 litre dish. Drain potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. At this stage the pie can be frozen for up to 7 month.
4. Bake for 30-35 mins until nicely browned on top. Serve with broccoli or a salad.