Curried Aubergine Potato Pie Recipes

AUBERGINE AND POTATO (CURRY)

Aubergine and Potato (Curry) image

Originally from a Madhur Jaffrey recipe, this has become a firm family favourite. Vegetarian food can sometimes become "samey" but the way the aubergine dissolves and creates its own sauce makes this simple but spicey dish really special. Serve with white rice with 2 tbs of graated coconut toasted and sprinkled on top. To dress it up for a meal-for-two treat or dinner party, serve with naan bread and yoghurt sauce (recipes included). The rule with the potato and aubergine is, to use about the same volume (not weight as potatoes are heavier) of both.

Provided by Edegales

Categories Curries

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 21

Ingredients

2 -3 medium potatoes, peeled, diced
2 medium aubergines, peeled, diced
2 teaspoons turmeric
1/2 lemon
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons mild curry powder or 2 teaspoons garam masala
2 teaspoons salt
1/4 cup approx oil (for frying)
2 cups approx hot water
1 teaspoon hot red chili powder (optional)
200 g plain flour
1 teaspoon yeast
1 tablespoon plain yogurt
2 tablespoons vegetable oil (sunflower or olive)
1 teaspoon sugar
1 teaspoon salt
1 cup plain yogurt
1 tablespoon lemon juice
1 pinch salt
2 tablespoons coriander, chopped

Steps:

Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown.
Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.
Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour).
Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving.
Naan bread.
No Indian meal is complete without this excellent side dish:.
Make up yeast with hot-to-the-finger water, sugar and a tbs of the flour. Leave to froth up (5-10 mins), meanwhile, put most of the rest of the flour and salt in a bowl, make a well in the centre and add the oil. Rub in with fingertips, then add the yoghurt and stir inches Add the yeast mixture slowly and stir with a spoon handle until the dough makes a ball, then sprinkle on last of the flour to make a firm dough which does not stick to the fingers (you may need to add some more flour at this point to make this happen). The dough does not need to be kneaded, but should form into a well-shaped ball in the hands. Leave to rise for about half an hour in a warm place, then divide into 4 evenly-sized balls. Work each one into an oval of about 4x8 ins with the hand, or using a rolling pin then in turn slap onto a very hot griddle or bottom of a good frying pan. The bread will rise quickly and begin to bubble up. Turn over when it is starting to turn golden underneath, and cook the other side for another minute or so, trying not to burn the tops of the bubbles too much.
Yoghurt Dressing.
Add ingredients to the chilled yoghurt, stir inches Serve the Potato and Aubergine curry in a ring of rice, with 1-2 tsp of this dressing in the middle.
Enjoy!

Nutrition Facts : Calories 807.9, Fat 32.3, SaturatedFat 6.1, Cholesterol 11.3, Sodium 2440.7, Carbohydrate 116.5, Fiber 18, Sugar 14.2, Protein 18.8

CURRIED AUBERGINE & POTATO PIE

Curried aubergine & potato pie image

A low-fat veggie pie, high in taste

Provided by Good Food team

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 9

Ingredients

1kg potato , 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 tomato
2 tbsp tomato purée
410g can green lentil , drained

Steps:

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

Nutrition Facts : Calories 301 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 1.15 milligram of sodium

CURRIED CHICKEN-AND-POTATO PIE

Curried Chicken-and-Potato Pie image

This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus 1/2 stick melted
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
4 cups frozen hash browns (1 pound)
1/2 pound ground chicken
1 cup frozen peas
1/2 cup fresh cilantro, chopped
Salt and pepper
6 sheets frozen phyllo dough, thawed

Steps:

Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g

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