Curried aubergine & potato pie

A low-fat veggie pie, high in taste

Recipe uploaded by

Good Food

18 ratings 4

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 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.

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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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.

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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.

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annÃ¡cska

13 October 2009

annÃ¡cska 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.

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Angie

06 March 2010

Angie rated this recipe

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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.

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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 :(

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Del Mar

17 May 2011

Del Mar rated this recipe

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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.

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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.

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Jayne

28 March 2012

Jayne commented on this recipe

Made this tonight and really enjoyed. I think I could have put less curry powder in as I put more than stated but partner seemed to like it and even had second helpings. I also added a few more ingredients in the way of veg ie sweetcorn, couple of parsnips and mixed suede with the potatoes. Will certainly make again.

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Kizmcg

18 September 2012

Kizmcg rated and commented on this recipe

We really enjoyed the recipe but will probably add a few more ingredients next time to pad it out a bit.

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olgalina

02 October 2012

olgalina rated and commented on this recipe

A very good recipe, tastes great!. Made it tonight and we all liked it.

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TWOYORKIE

12 October 2012

TWOYORKIE rated this recipe

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annahunter

20 November 2012

annahunter commented on this recipe

Loved this - filling, warming comfort food and low in calories to boot! Win!

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Heidi

16 February 2013

Heidi rated and commented on this recipe

Lovely, but next time I would cut the auberge new and potatoes smaller, and will try another tin of tomatoes, as it was a little dry.

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