Curried aubergine & potato pie

Curried aubergine & potato pie

  • Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

A low-fat veggie pie, high in taste

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal301
fat5g
saturates1g
carbs55g
sugars0g
fibre11g
protein13g
low insalt1.15g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)

  • STEP 4

    Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

Goes well with

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    Overall rating

    Rating: 4 out of 5.28 ratings
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