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 cloves, crushed
  • 2 medium aubergines, 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, questions and tips

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grawrc
20th Oct, 2016
5.05
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
24th May, 2014
2.55
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
16th Feb, 2013
4.05
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
20th Nov, 2012
Loved this - filling, warming comfort food and low in calories to boot! Win!
olgalina4
2nd Oct, 2012
5.05
A very good recipe, tastes great!. Made it tonight and we all liked it.
kizmcg
18th Sep, 2012
4.05
We really enjoyed the recipe but will probably add a few more ingredients next time to pad it out a bit.
dougall
28th Mar, 2012
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
6th Jan, 2012
5.05
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
1st Sep, 2011
4.05
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
27th Mar, 2011
1.05
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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