SAAG ALOO TWICE BAKED POTATOES
PREP TIME: 15 MINUTES
COOKING TIME: 55 MINUTES
SERVES: 4
INGREDIENTS
4 Spud Lite potatoes
2 teaspoons olive oil
2 teaspoons mild curry paste (eg. Korma)
1 small brown onion, thinly sliced
1 clove garlic, crushed
½ punnet cherry tomatoes, halved and quartered
100g bag baby spinach
1 cup frozen peas, thawed
¼ cup coriander leaves, chopped
1 tablespoon feta, crumbled
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Place potatoes in preheated oven directly on racks for 40 minutes. Line a baking tray with baking paper.
3. Meanwhile, heat oil in a frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes or until onion is soft. Add curry paste, increase heat to medium and stir until aromatic. Add cherry tomatoes, spinach and peas, cover until spinach wilts.
4. Remove baked potatoes from oven and remove the tops from each potato. Using a spoon, carefully scoop out the majority of the potato flesh into a mixing bowl, leaving about half a centimetre of potato around the skins. Mash the potato and add the curry mixture with 2 tablespoons coriander, stirring to combine.
5. Spoon the potato mixture back into the potato skins and place on prepared baking tray. Bake in oven for 15 minutes or until tops are lightly golden.
6. To serve, sprinkle over remaining coriander and feta.
YOU MIGHT ALSO LIKE…
Tray Baked Salmon and Warm Greek Potato Salad
TRAY BAKED SALMON AND WARM GREEK POTATO SALADPREP TIME: 10 MINUTESCOOKING TIME: 35 MINUTESSERVES: 4INGREDIENTS 750g Spud Lite Baby potatoes,1 red onion, sliced250g green beans, trimmed1 punnet baby truss tomatoes2 tablespoons baby capers, drained¼ cup Kalamata olives4...
Roast Chicken with Hasselback Potatoes
ROAST CHICKEN WITH HASSELBACK POTATOESPREP TIME: 25 MINUTESCOOKING TIME: 1.5 HOURS SERVES: 4 - 6 INGREDIENTS 2kg whole free-range chicken60g unsalted butter, softened2 cloves garlic, crushedZest of ½ lemon¼ cup sage leaves, finely chopped¼ cup flat leaf parsley...
Prawn and Potato Yellow Curry
PRAWN AND POTATO YELLOW CURRYPREP TIME: 15 MINUTESCOOKING TIME: 20 MINUTESSERVES: 4INGREDIENTS 1 teaspoon vegetable oil2 tablespoons yellow curry paste400ml can coconut milk½ cup vegetable stock1 tablespoon light brown sugar1 tablespoon fish sauceJuice of a lime2...