Curried aubergine & potato pie

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

Per serving

301 kcalories, protein 13g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 11g, salt 1.15 g

Latest comments and suggestions

• sally

  02 April 2008

  sally rated and commented on this recipe

  

  Really tasty, easy to make.

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• LisaPisa

  28 April 2008

  LisaPisa rated and commented on this recipe

  

  I was surprised by how tasty this recipe was as only made it to use up potatoes and leftover aubergine. It was simple to make and filling. I served it with green beans with a little tomato and lime dressing. It also froze well: after making up the aubergine mixture and boiling the potatoes, I put the pie in the freezer ready to bake another time.

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• stoof

  03 July 2008

  stoof rated and commented on this recipe

  

  very easy and good to bung in the freezer... chop the aubergine into smaller chunks though

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• Joanne

  14 July 2008

  Joanne rated and commented on this recipe

  

  This is okay - and to be honest I only made it as I am dieting and it fitted in well with the days menu. It tastes much better the day after making, when the flavours seem to absorb into one another.

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• Liv

  20 October 2008

  Liv rated and commented on this recipe

  

  This was easy to make and really yummy. Watch out for the amount of curry powder you add though, as I almost blew my friends' heads off!

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Ingredients

• 1kg potatoes , 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 tomatoes
• 2 tbsp tomato purée
• 410g can green lentils , drained

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 1 hr 1 hr 10 mins

Vegetarian, Low-fat

Ingredients

• 1kg potatoes , 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 tomatoes
• 2 tbsp tomato purée
• 410g can green lentils , drained

Per serving

301 kcalories, protein 13g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 11g, salt 1.15 g

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