Curried aubergine & potato pie

Latest comments and suggestions

• sally

  02 April 2008

  sally rated and commented on this recipe

  

  Really tasty, easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  07 May 2009

  Belkey rated and commented on this recipe

  

  I love this recipe for when vegetarian friends come over as it is just a little bit different from the usual options. Very tasty and I happily eat it as a non-veggie.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dani.que

  05 October 2009

  dani.que rated and commented on this recipe

  

  One of the poorer aubergine receipes i have tried. Made it as it was low fat (no cheese compared to usual aubergine bakes), but it really lacked flavour, even after a day or so. I would add many more herbs and spices if i was to make this again, and also cut potatoes and aubergine into much smaller pieces.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annácska

  13 October 2009

  annácska rated and commented on this recipe

  

  I did it for the next day lunch and both my husband and I liked it much. Tasty, easy, I did it differently: once the eggplants was in the dish I put it in the oven instead letting it simmer in the hob, and I guess it made a difference in the taste! I also used home-made curry powder so I could "tune" it right.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angie

  06 March 2010

  Angie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steve_Pepa

  20 August 2010

  Steve_Pepa rated and commented on this recipe

  

  As well as the curry powder I used a bit of Garam Masala for extra flavour, I also added some some Turmeric when boiling the potatoes to give a bit of extra colour and flavour. Before putting in the oven I sprayed the potatoes with a little olive oil (the one cal sprays from ASDA) it stops them going too crispy and adds a nice glaze.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MCC

  27 March 2011

  MCC rated and commented on this recipe

  

  It definitely needs something adding to it! Maybe I cut the potatoes too small but they were well and truely cooked after 10 mins never mind 20 and when added to the dish just dried it out even more. I thought it would be better the 2nd day but no, had to add worcestershire sauce and cheese to give it some flavour..... I have it for lunch again tomorrow :(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Del Mar

  17 May 2011

  Del Mar rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DawnC

  01 September 2011

  DawnC rated and commented on this recipe

  

  I really enjoyed this dish. Stuck to the recipe but also sprayed the potatoes with a bit of olive oil, which crisped them up nicely. I also found that I only needed to simmer the potatoes for around 10 minutes. Overall a great success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charon

  06 January 2012

  charon rated and commented on this recipe

  

  have cooked this before, and will make again, i usually add tumeric to the potatoes and a little rosemary, for when they turn "roast like" as the crust, turns out lovely. (as i cook the "pie" in the oven hence Bake) adds to the curry flavour, plus i always boil the potatoes before going into the oven .. excellent recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1261/

http://www.bbcgoodfood.com/recipes/1261/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.