Curried aubergine & potato pie

A low-fat veggie pie, high in taste

  • Prep:10 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 301
  • fat 5g
  • saturates 1g
  • carbs 55g
  • sugars 0g
  • fibre 11g
  • protein 13g
  • salt 1.15g


  • 1kg potatoes, peeled and cut into 3cm chunks
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 2 medium aubergines, cut into 3cm chunks
  • 1 tbsp medium curry powder
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 410g can green lentils, drained


  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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