Curried aubergine & potato pie

Curried aubergine & potato pie

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(25 ratings)

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


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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  • 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
    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



    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



    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…


  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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20th Aug, 2010
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.
13th Oct, 2009
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.
5th Oct, 2009
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.
7th May, 2009
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.
20th Oct, 2008
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!
14th Jul, 2008
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.
3rd Jul, 2008
very easy and good to bung in the freezer... chop the aubergine into smaller chunks though
28th Apr, 2008
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.
2nd Apr, 2008
Really tasty, easy to make.


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