Curried aubergine & potato pie

Curried aubergine & potato pie

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
steve_pepa
20th Aug, 2010
5.05
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
13th Oct, 2009
4.05
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
5th Oct, 2009
2.05
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
7th May, 2009
4.05
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
20th Oct, 2008
4.05
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
14th Jul, 2008
3.05
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
3rd Jul, 2008
4.05
very easy and good to bung in the freezer... chop the aubergine into smaller chunks though
peskypeeza
28th Apr, 2008
4.05
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
2nd Apr, 2008
5.05
Really tasty, easy to make.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?