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CURRIED VEGETABLE PIE

Clear obsession going on with vegetables, curry and sweet potato (baked, mashed, hashbrowns – I’ll take it whichever way) this winter! Can’t be a bad thing though they all have INSANE properties to support our health and all in one in a pie – oh baby COME AT ME!

Nutrition highlights for this one firing high, check it:

  •  VEGETABLES… where to begin, but if there is one thing to always remember and pass onto others (kids in particular) is that the increase of these wonder plants fuels our body with fibre – soluble and insoluble which aids digestion, improves bowel motions, keeps hunger at bay and can reduce the risk of chronic illness
  • CURRY SPICE – there are a few available – garam masala, curry spice, turmeric, cumin, coriander. You can honestly go with what you have on hand and use these to taste. The beauty of spicing up your meals, particularly over winter when our bodies CRAVE warming foods, is not only the flavour but these culinary spices contain both anti-inflammatory and metabolism enhancing nutrients. Winning!
  • RESISTANT STARCH which is highly available in this pie – lentils and sweet potato being the primary sources. Resistant starch works with the bacteria in our large intestine to convert to short chain fatty acids. These short chain fatty acids support the health of our bowels and work in the blood stream to help reduce cholesterol too.

Need more reasons to swipe at this deliciousness?

Tell me your favourite pie creations… love to hear, enjoy!!!

CURRIED VEGETABLE PIE

GF : DF : SF

Serves 4

750g sweet potato, peeled and roughly chopped

1 tablespoon coconut oil

1 brown onion, peeled and diced

4 cloves garlic, peeled and diced

2 carrots, peeled and chopped

1 tablespoon curry spice mix

1 teaspoon ground cumin

1x 400g tin lentils, rinsed and drained

1x 400g tin chickpeas, rinsed and drained

2x 400g tin chopped tomatoes

1 cup frozen peas

Fresh coriander leaves and stalks, chopped or micro herbs, to serve

Preheat oven to 180C. Steam sweet potato until soft, then mash, season with sea salt and pepper and set aside. Place a large frypan on medium heat, add coconut oil and melt, then add onion, garlic and carrot and sauce for 5 minutes. Add spices and cook for 1 minute before adding lentils, chickpeas, tomatoes and peas. Season with sea salt and black pepper. Cook a further 3 minutes then pour into a dish. Spread sweet potato mash evenly over the top then place in the oven to cook for 30 minutes. Top with fresh coriander and serve.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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