Spicy Veggie Pies With Peanut Butter Mash Recipe

Tasteful spicy veggie pies with peanut butter mash. They make a great post-workout supper due to their protein and carb content.

– 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 chunk – 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 chunk – 75g chunky peanut butter – 1 tbsp lime juice – 1 tbsp unsweetened fortified almond or oat milk – 20g coriander, finely chopped

INGREDIENTS

Blend onion, garlic, ginger, and spices in a bowl with a hand blender until smooth. In a large non-stick frying pan, heat oil, add spice paste, cover, and simmer for 5 minutes, stirring. 

INSTRUCTIONS

STEP 1

After adding the tomatoes and a can of water, add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli, and beans. 

STEP 2

Cover and simmer 30 minutes, stirring occasionally. Drop extra water if dry.

STEP 3

Preheat the oven to 220C/200C fan/gas 7. After boiling for 15 minutes, remove the potatoes and mash with peanut butter, lime juice, almond milk, and coriander. 

STEP 4

Fill two 24cm x 17cm pie pans with filling, then dot and distribute mash on top. Bake one pie for 15 minutes to serve immediately. 

STEP 5

Healthy Diet suggests chilling the remaining pie for later. Maintains cool for three days. Bake 30-40 minutes at 190C/170C fan/gas 5 until piping hot to reheat.

STEP 6

Healthy Seafood Pasta Recipe

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