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Curried Aubergine And Potato Pie

Chef.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Curried
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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