Enjoy these full-flavoured spicy veggie pies with peanut butter mash. Loaded with protein and carbs, they're an ideal post-exercise dinner choice
INGREDIENT :
1 onion (185g), roughly chopped
2 large garlic cloves
25g ginger, peeled and chopped
1 tsp ground turmeric
1 tbsp each ground coriander and cumin
1-2 tsp rapeseed oil
400g can plum tomatoes
2 celery sticks (150g), thinly sliced
1 large aubergine (320g), diced
320g sweet potato, cut into chunks
2 tbsp tomato purée
2 tsp vegetable bouillon powder
1 bay leaf
1 red chilli, deseeded and sliced
2 x 400g cans black-eyed beans, undrained
For the mash
900g potatoes, cut into chunks
75g chunky peanut butter
1 tbsp lime juice
1 tbsp unsweetened fortified almond or oat milk
20g coriander, finely chopped
RECIPE DIRECTION :
Put the onion, garlic, ginger and spices in a bowl and blitz with a hand blender to a smooth paste. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 mins, stirring. Tip in the tomatoes, plus a can of water, then add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli and beans, along with the water in the can. Cover and simmer for 30 mins, stirring every now and then. If it looks dry, add a drop more water.
Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes for about 15 mins, then drain well and mash with the peanut butter, lime juice, almond milk and coriander. Spoon the filling into two pie dishes (ours were 24cm x 17cm), then dot the mash over the top and spread to cover. Bake one pie for 15 mins to serve straightaway. If you're following the Healthy Diet plan chill the remaining pie to eat another day. Will keep chilled for up to three days. To reheat, bake at 190C/170C fan/gas 5 for 30-40 mins or until piping hot.
