For a hearty vegetarian meal try this flavoursome curried lentil and vegetable pie.
- Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until tender. Drain. Transfer to a bowl. Mash potatoes. Add butter. Season with salt and pepper, and stir to combine.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic, ginger, celery and carrot. Cook, stirring, for 10 minutes or until vegetables soften.
- Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add lentils, tomatoes and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened. Stir 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. Top with mashed potato. Bake for 25 minutes or until light golden. Serve topped with coriander.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set