Curried Lentil And Vegetable Pie

For a hearty vegetarian meal direct this flavoursome curried lentil and vegetable pie.

The ingredient of Curried Lentil And Vegetable Pie

• 800g cream delight potatoes peeled
• 60g butter chopped
• 2 tbsp new virgin olive oil
• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 4cm piece open ginger finely grated
• 1 celery stalk finely chopped
• 1 carrot finely chopped
• 1 4 cup madras curry epoxy resin
• 2 x 400g cans lentils drained rinsed
• 400g can crushed tomatoes
• 165ml can coconut milk
• 1 cup frozen peas
• 2 tbsp buoyant coriander leaves to facilitate

The Instruction of curried lentil and vegetable pie

• place potatoes in a large saucepan cover taking into consideration cold water bring to the boil more than medium high heat boil uncovered for 20 minutes or until tender drain transfer to a bowl mash potatoes go to butter season later than salt and pepper and disturb to combine
• meanwhile heat oil in a large saucepan beyond medium heat add onion garlic ginger celery and carrot cook stirring for 10 minutes or until vegetables soften
• go to curry paste cook stirring for 1 minute or until fragrant mount up lentils tomatoes and coconut milk bring to the boil cut heat to medium low simmer uncovered for 10 minutes or until thickened stir up opinion in peas
• preheat oven to 220c 200c fan forced grease a 6cm deep 19cm x 26cm 8 cupcapacity oval baking dish place lentil mixture in prepared dish peak like mashed potato bake for 25 minutes or until roomy golden help topped past coriander

Nutritions of Curried Lentil And Vegetable Pie

calories: 403 193 calories
calories: 24 7 grams fat
calories: 10 7 grams saturated fat
calories: 30 8 grams carbohydrates
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calories: 10 8 grams protein
calories: 17 milligrams cholesterol
calories: 750 milligrams sodium
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