Curried aubergine & potato pie
A low-fat veggie pie, high in taste
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 1 hr 1 hr 10 mins
Vegetarian, Low-fat
- 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.
- 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.
- 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.)
- 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
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1261/
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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