Vegan Meals

Curry Twice Baked Potatoes (Oil Free Option)I was originally going to make this …


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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