- 1kg potato, peeled and cut into 3cm chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large garlic clove, crushed
- 2 medium aubergine, cut into 3cm chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 tbsp medium curry powder
- 400g can chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp tomato purée
- 410g can green lentil, drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
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.