Curried aubergine & potato pie

Curried aubergine & potato pie

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(20 ratings)

Prep: 10 mins Cook: 1 hr - 1 hr, 10 mins

Easy

Serves 4
A low-fat veggie pie, high in taste

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal301
  • fat5g
  • saturates1g
  • carbs55g
  • sugars0g
  • fibre11g
  • protein13g
  • salt1.15g
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Ingredients

  • 1kg potato, peeled and cut into 3cm chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    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
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp tomato purée
  • 410g can green lentil, drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

Method

  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.

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Comments (19)

grawrc's picture
5

This is indeed very tasty! I found the tomato aubergine mixture a little bit dry so added some water. Nice contrast of textures too.

jensven's picture
2.5

Not great to be honest. Was quite disappointed. Felt like it needed another can of tomatoes and longer to cook as the Aubergine was chewy and it was quite a dry filling. Taste ok.

leapyt's picture
4

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.

mrshunter2010's picture

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

olgalina4's picture
5

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

kizmcg's picture
4

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

dougall's picture

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.

charon2k's picture
5

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.

dawncopland's picture
4

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.

emmaccollins's picture
1

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 :(

steve_pepa's picture
5

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.

annahorvath's picture
4

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.

danique_f's picture
2

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.

eleanormayo's picture
4

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.

liv_williams's picture
4

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!

jnduggan1's picture
3

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.

stoofadoof's picture
4

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

peskypeeza's picture
4

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.

notmum's picture
5

Really tasty, easy to make.

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