Curried Lentil Pie
Serves: 6
Prep time: 20 minutes
Cook time: 50 minutes
3 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 800g potatoes, washed, peeled and roughly chopped
- 60g vegetable-based spread
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 4cm piece ginger, peeled and grated
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- ¼ cup madras curry paste
- 2 x 400g cans lentils, rinsed and drained
- 400g can crushed tomatoes
- 165ml can light coconut milk
- 1 cup frozen peas
Method:
- PLACE potatoes in a large saucepan, cover with cold water and bring to the boil over medium to high heat. Boil uncovered for approximately 20 minutes, or until tender.
- DRAIN well, add vegetable spread, salt and pepper and mash roughly. Set aside.
- PREHEAT oven to 220˚C (200˚C fan forced).
- HEAT oil in a large saucepan over medium heat. Add onion, garlic, ginger, celery and carrot. Cook, stirring, until ingredients are soft (5-10 minutes).
- ADD curry paste and cook, stirring, for 1-2 minutes until aromatic.
- ADD lentils, tomatoes and coconut milk. Bring to the boil. Reduce heat to simmer and cook uncovered for 10 minutes, until the mixture has thickened.
- ADD frozen peas and stir to combine.
- GREASE a 6cm deep 20cm x 25cm baking dish. Transfer the lentil mixture to the dish.
- TOP with mashed potatoes.
- BAKE for 25 minutes or until top is golden brown.
What's Great About It:
This healthy and affordable recipe uses lentils and Madras curry paste to give an interesting twist to the classic cottage pie! Packed full of veg, one portion of this recipe will provide you with three and a half serves of vegetables for the day!
