Lentil and tofu curry pie

Don't let the lack of meat scare you off this pie. The tofu takes on the curry flavouring and becomes almost meat like in flavour and texture. It also works well against the bite of the lentils.

First get your pastry ready. If you don't have any store bought pastry around, or want to make your own, I'd recommend this recipe. I've tried a few different recipes now and this one seems to be the most reliable and consistent.

Turn your pie tin upside down on the rolled out pastry and cut around it, leaving a small border of pastry. This will be the casing. Cut around the tin again on the pastry, this time going right along the edge of the tin. This will be the lid.

For the filling:

Sauté a chopped onion in a little oil. Stir in a little chopped or minced ginger (about 2.5cm of fresh ginger, or 2 teaspoons of minced), a teaspoon of tumeric, and 2 teaspoons of garam masala. If you like a bit of kick to your curry then you could also add some fresh chilli or chilli powder now. Cook and stir for about 1 minute.

Add 2 and a half cups of vege stock or water, 1/2 a cup of red (orange) lentils, a couple of diced carrots (and any other vegetables you feel like throwing in). Bring it to the boil, then reduce the heat and cook covered for about 15 minutes.

Stir in a block of cubed tofu and cook for another 10 minutes. Season with salt and pepper, then pour into your lined pie tin. Add the lid and poke a few holes in with a knife or fork.

Bake at 180 celcius for about 20-30 minutes, until the pastry is golden. Let it cool a bit then get stuck in.

Next time I'll have another sweet pie for y'all.