Potato Topped Thai Red Curry Lentil Pie
with Cucumber Salad & Coriander
- Milk
- Soy
- May contain traces of allergens
- Peanuts
This one is in a league of its own. We've taken your favourite parts of a curry, switched out the meat for hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction! This recipe is under 650kcal per serving.
Ingredients
1
zucchini
1
carrot
2
potato
1
brown onion
1
cucumber
1 bag
coriander
1 tin
lentils
1 packet
ginger paste
1 tin
coconut milk
1 bag
mixed salad leaves
Ā½ tin
Thai red curry paste
(Contains: Soy May be present: Peanuts)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
ā¢ Preheat the oven to 240Ā°C/220Ā°C fan-forced. Bring a large saucepan of salted water to the boil. ā¢ Cut zucchini and carrot into bite-sized chunks. ā¢ Place veggies in a large baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until browned and tender, 20-25 minutes.
ā¢ While zucchini is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. ā¢ Add the butter and milk to the potato and season generously with salt. Mash until smooth.
ā¢ While the potato is cooking, thinly slice brown onion. Roughly chop cucumber and coriander. Drain and rinse lentils.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook, until tender, 4-5 minutes. ā¢ SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add ginger paste and Thai red curry paste (see ingredients) and cook stirring, until fragrant, 1-2 minutes. ā¢ Reduce the heat to medium. Add coconut milk, drained lentils and a pinch of sugar, and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water if the curry looks too thick.
ā¢ When the veggies are roasted, remove from the oven and transfer the lentil curry to the baking dish. Stir to combine. ā¢ Top with potato and spread out evenly. Bake until lightly golden, 5-8 minutes. ā¢ Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Toss to coat and season to taste.
ā¢ Divide the potato topped Thai red curry lentil pie between plates. ā¢ Serve with the cucumber salad. Top the pie with coriander. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most found the Thai red curry and coconut milk combination bold and satisfying, though a handful felt the fusion of curry with shepherd's pie-style topping didn't quite work for them.
- Ease of prep:Ā Several reviewers noted this dish takes longer than expected, with roasting the vegetables alone close to the full estimated time.
- Suggestions:Ā The curry paste is quite spicy, so use less if you prefer a milder heat ā one reviewer found pairing it with Greek yoghurt helped balance the warmth. Some suggested cutting the roasted vegetables smaller and pan-frying them instead, or streamlining by cooking the onion alongside the other vegetables to reduce washing up.
- Leftovers:Ā At least one reviewer noted the leftovers were just as delicious, making it a great dish to enjoy the next day.
- Portions:Ā A few found the potato topping sparse relative to the curry base, and some felt the lentil mixture was too loose ā simmering it a little longer to thicken before topping may help.
