Curried Aubergine and Potato Pie Recipe
Ingredients
| 1 kg /2 lb 4 oz potatoes, peeled and cut into 3cm chunks | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 medium aubergines, cut into 3cm chunks | ||
| 1 tbsp medium curry powder | ||
| Chopped tomatoes | 400 Gram | |
| Tomato puree | 2 Tablespoon | |
| 410 g can green lentils, drained | ||
Directions
1. Heat oven to 220C/200C fan/gas 7. Cook the potatoes in lightly salted simmering water for 15-20 mins 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 mins. 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 mins, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato puree and lentils. Cook for 1-2 mins, then transfer to a 2 litre dish. Drain potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. At this stage the pie can be frozen for up to 7 month.
4. Bake for 30-35 mins until nicely browned on top. Serve with broccoli or a salad.
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 mins. 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 mins, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato puree and lentils. Cook for 1-2 mins, then transfer to a 2 litre dish. Drain potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture. At this stage the pie can be frozen for up to 7 month.
4. Bake for 30-35 mins until nicely browned on top. Serve with broccoli or a salad.
Chef
