For a hearty vegetarian meal try this flavoursome curried lentil and vegetable pie.
Ingredients
- 800g cream delight potatoes, peeled
- 60g butter, chopped
- 2 tablespoons extra virgin olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, finely grated
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/4 cup madras curry paste
- 2 x 400g cans lentils, drained, rinsed
- 400g can crushed tomatoes
- 165ml can coconut milk
- 1 cup frozen peas
- 2 tablespoons fresh coriander leaves, to serve
Method
- Step 1Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until tender. Drain. Transfer to a bowl. Mash potatoes. Add butter. Season with salt and pepper, and stir to combine.
- Step 2Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic, ginger, celery and carrot. Cook, stirring, for 10 minutes or until vegetables soften.
- Step 3Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add lentils, tomatoes and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened. Stir in peas.
- Step 4Preheat oven to 220C/200C fan-forced. Grease a 6cm-deep, 19cm x 26cm (8-cupcapacity) oval baking dish. Place lentil mixture in prepared dish. Top with mashed potato. Bake for 25 minutes or until light golden. Serve topped with coriander.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1687 kj
Energy
24.7g
Fat Total
10.7g
Saturated Fat
8.3g
Fibre
10.8g
Protein
17mg
Cholesterol
750mg
Sodium
30.8g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Makes steps 1, 2 and 3. Cool. Spoon into separate airtight containers and keep in the fridge for up to 2 days. Use a potato masher to soften mash before using.
- Author: Liz Macri
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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