Esta es una exhibición prevé de cómo se va ver la receta de 'Low Fat Veggie Curry Pie' imprimido.

Receta Low Fat Veggie Curry Pie
by Hungry Jenny

Low Fat Veggie Curry Pie

A very easy pie dish with a kick, plus it's low fat too!

http://hungryjenny.blogspot.com/2010/04/friday-pie-day-low-fat-pie-kick.html

This was made in an 8" pie dish and serves 3-4 people

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  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.