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Photo of Vegetable curry jacket potatoes by WW

Vegetable curry jacket potatoes

5
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Check out our twist on the humble baked potato

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, finely chopped

Garlic

2 clove(s), crushed

Root Ginger

1 tablespoon(s), minced

Curry Powder

1 teaspoon(s)

Ground Cumin

½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level

Red pepper

1 medium, diced

Aubergine

100 g, diced

Cauliflower, Raw

7 floret(s)

Chickpeas, cooked

1 can(s), large, drained

Vegetable stock cube

1 cube(s), 125ml

Lime Juice, Fresh

1 teaspoon(s)

Baked potato(es)

4 medium, cooked

0% fat natural Greek yogurt

4 tablespoon(s)

Coriander, fresh

10 g, chopped

Lime

1 medium, wedges to serve

Instructions

  1. Mist a large frying pan with cooking spray and set over a medium-high heat. Cook the onion for 5-7 minutes until soft. Add the garlic, fresh ginger, curry powder, ground cumin and dried coriander and cook for 1 minute until fragrant.
  2. Add the red pepper, aubergine and cauliflower florets.
  3. Cook the curry for 5-7 minutes, stirring frequently, until the vegetables are cooked through.
  4. Drain the can of chickpeas and rinse them in a colander. Add them and the vegetable stock and fresh lime juice. Let the curry simmer for 5 more minutes.
  5. Spoon the veg mix between four split ready-cooked jacket potatoes, top with the yogurt and chopped coriander. Serve with lime wedges.

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