Curried aubergine & potato pie

• potato↗1kg kg

  peeled and cut into 3cm chunks

• olive oil↗1 tbsp tbsp
• large onion↗1

  chopped

• large garlic cloves↗2

  crushed

• medium aubergines↗2

  cut into 3cm chunks

• medium curry powder↗1 tbsp tbsp
• canned chopped tomato400g g
• tomato purée↗2 tbsp tbsp
• canned green lentils↗410g g

  drained

Step-by-step instructions

1. 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. 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. 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. 4

   Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.