Curried Vegetable Pie

So, just like Jacqueline Alwill, this winter we have had an obsession with seasonal vegetables, curry and sweet potato. Thankfully, Jacqueline is an accredited nutritionist, author and founder of The Brown Paper Bag and she's explained the incredible properties these ingredients have to support our health. And it just gets better - she's popped them all in one (gluten-free, dairy-free) pie! It's one of our favourites, and we're sure it'll be one of yours too.


In Jacqueline's words: 
  •  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: Lentils and sweet potato being the primary sources in this pie. 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.


Curried Vegetable Pie

Serves 4


  • 750g sweet potato, peeled and roughly chopped
  • 1 tbsp coconut oil
  • 1 brown onion, peeled and diced
  • 4 cloves garlic, peeled and diced
  • 2 carrots, peeled and chopped
  • 1 tbsp curry spice mix
  • 1 tsp ground cumin
  • 1 x 400g tin lentils, rinsed and drained
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2 x 400g tin chopped tomatoes
  • 1 cup frozen peas
  • Fresh coriander leaves and stalks, chopped or micro herbs, to serve



  1. Preheat oven to 180C.
  2. Steam sweet potato until soft, then mash, season with sea salt and pepper and set aside.
  3. 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. 
  4. Spread sweet potato mash evenly over the top then place in the oven to cook for 30 minutes. Top with fresh coriander and serve.


This recipe comes from The Brown Paper Bag, which is filled with delicious, wholesome recipes, enriched with wonderful nutrition and perfect for sharing with those around you. Find more of our bedtime friendly recipes here

Tags: Recipes