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Curry Twice Baked Potatoes (Oil Free Option)???I was originally going to make this dish using sweet potatoes, but my kids just loathe them ?so here they are in all their russet glory. I’ll save the sweet potato version for my packed lunches I guess. Anyway, a whole lot of goodness inside these spuds, with a chickpea & spinach curry folded into a potato mash, topped with peanuts, fresh cilantro, sour cream, & a squeeze of lime.What you need: 3 medium russet potatoes or 3 medium sweet potatoes, 2 tsp mustard seeds, 2 tsp cumin seeds, 1/2 medium onion finely chopped, 1 clove garlic minced, 1/2 in peeled & grated ginger, 1/2 tsp turmeric powder, 1 tsp chili powder, 1 can chickpeas drained & rinsed, 2 handfuls of baby spinach, 1/4- 1/3 cup coconut milk, sea salt/ pepper to taste, juice of 1/2 lime
1️⃣ Bake russet potatoes 375 F 45-55min or sweet potatoes 400 F 60min ( pierce with fork on top and bottom prior to baking) Let cool
2️⃣ In a large non stick pan add 1 tbl olive oil or 1 tbl water (for oil free version: keep adding 1 tbl at a time throughout sautéing, to cook/ brown ingredients, stirring often to prevent burning) medium heat, add mustard & cumin seeds. Cook until seeds begin to brown and pop about 1 min. Stir in onion, add a pinch of salt, cook 3-4 min until translucent
3️⃣ Add ginger, turmeric, chili powder, stir, cook 1 min
4️⃣Add chickpeas & spinach, cook until spinach wilts
5️⃣ After potatoes have cooled, cut potatoes in half, scoop out insides of potatoes (leaving skin & 1/4 in filling intact) place in large mixing bowl, mash with back of fork/potato masher, add coconut milk, season with salt/pepper, then fold in chickpea mixture,mix well
6️⃣ Add mixture back to potatoes halves, mold halves back together to form whole potatoes, place on parchment lined baking sheet, bake 10-15 min at 375 F
7️⃣ Enjoy! I topped my potatoes with peanuts, a squeeze of lime, cilantro, & sour cream. Happy Thursday friends ???
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