500g sweet potatoes, chopped
500g floury potatoes, chopped
4 tablespoons extra virgin olive oil
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 onion, finely chopped
2 garlic cloves, chopped
4cm piece ginger, finely grated
1 tablespoon ground coriander
½ teaspoon chilli powder
½ teaspoon ground turmeric
1 cup chopped silverbeet or spinach leaves
1 cup cooked white or brown rice
1 cup cooked brown lentils
¼ cup chopped coriander leaves
12 curry leaves
2 tablespoons (50g) tomato paste
150g grated haloumi – omit for vegan
Place sweet potato and potato in a large pot of water and cook until tender. Drain. Add 2 tablespoons olive oil and mash. Season and set aside.
Preheat the oven to 220 degrees celcius.
Heat remaining oil in a large saucepan or high sided pan over medium heat. Add mustard, cumin and fennel seeds, and stir for 1 minute or until mustard seeds begin to pop. Add onion, garlic and ginger, and cook, stirring constantly, until softened. Add spices, silverbeet or spinach, rice, lentils, 200ml water, coriander, curry leaves and tomato paste. Cook, stirring, constantly, for 2 minutes to coat the rice in spices. Season.
Transfer filling to a 2.5L pie dish, spoon mashed potato on top, then scatter with grated haloumi. Cover with a layer of baking paper and a layer of foil.
Bake for 45 minutes or until tender, then uncover and bake for a further 40 minutes or until golden and lightly charred on top.
