Vegetable curry jacket potatoes
0
Points®
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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