Maybe it was because I've got a bit of a cold. Maybe it was due to my spice intolerance. But something about this pie got me all sniffly and watery-eyed.But I wasn't upset, oh no! My stomach was indeed very happy.
All of my spices are in a long row along a window sill and as I'm cooking something, I often glance over for inspiration for what I might throw in. (Well I say 'inspiration', but I really just throw random things in.)
I'm not well versed in knowing exactly which spices go with what so usually just add, mix and taste...add, mix and taste...and in this case, it turned out well (despite being a tad too spicy for my tongue!).
This recipe fills an 8" dish - but it's an incredibly moreish pie so would realistically serve 2-3 people. Er, I ate this in two sittings, yes. But don't worry, with a tomato-based sauce, mixed veg filling and potato top, it's nice and healthy anyway :-)
Low Fat Pie Kick
For an 8" pie dish (serves 3-4):
4-6 new potatoes, quartered + 1 tbsp paprika
Half an aubergine, chopped
Half a courgette, chopped
100g black eyed beans
1 small red onion, chopped
1 garlic clove, grated
2 tomatoes, chopped
2 tbsp tomato puree
1 tsp garam masala
1 tsp turmeric
1 tsp paprika
Half tsp cayenne
Half tsp cumin
Olive oil
1) Gently boil the new potatoes in salted water for about 10-15 minutes until just tender. Drain and toss with paprika.
2) Fry the onion and garlic in olive oil.
3) Add the aubergine, courgette and beans.
4) Once softened, add the tomatoes and puree.
5) Pour in a little water followed by all of the spices. Cook for 5-10 minutes, mixing well.
6) Transfer to a pie dish and add the potatoes.
7) Bake at 220 degrees C for 30 minutes.
For an 8" pie dish (serves 3-4):
4-6 new potatoes, quartered + 1 tbsp paprika
Half an aubergine, chopped
Half a courgette, chopped
100g black eyed beans
1 small red onion, chopped
1 garlic clove, grated
2 tomatoes, chopped
2 tbsp tomato puree
1 tsp garam masala
1 tsp turmeric
1 tsp paprika
Half tsp cayenne
Half tsp cumin
Olive oil
1) Gently boil the new potatoes in salted water for about 10-15 minutes until just tender. Drain and toss with paprika.
2) Fry the onion and garlic in olive oil.
3) Add the aubergine, courgette and beans.
4) Once softened, add the tomatoes and puree.
5) Pour in a little water followed by all of the spices. Cook for 5-10 minutes, mixing well.
6) Transfer to a pie dish and add the potatoes.
7) Bake at 220 degrees C for 30 minutes.
Stick it under the grill for the last 5-10 minutes if you want the potatoes a bit more crisp.
Mm. Wish I hadn't eaten it all so quickly.
Pie out.
Read my other Friday Pie-Day adventures.
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