Photo: Priscilla Du Preez
Curried aubergine & potato pie
9 ingredients
10 min
Serves 4
openrecipes
A low-fat veggie pie, high in taste
Estimated Nutrition (whole recipe, rough)
359
Calories
7g
Protein
14g
Fat
54g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes