Oh look, another potato recipe! Who doesn’t love the humble potato though. A powerhouse of nutrients despite the confusion in society where they are considered unhealthy due to their carbohydrate component. But what people do not realise is that potatoes are not unhealthy however it is the way that they are cooked that makes the difference. This recipe incorporates organic potatoes that are firstly boiled before being halved, stuffed and baked.
Do not get me wrong, this recipe is not as complicated as it sounds however the result is a delicious, satisfying and healthy meal loaded with complex carbohydrates, plantbased protein and fibre. A little tip with potatoes is that when they are cooked and eaten cold, their glycaemic index lowers and they also become an excellent source of resistant starch for a healthy digestive system. The curry powder provides a hit of organic turmeric, coriander seeds, cumin seeds and black pepper for an extra hit of antioxidants and anti-inflammatory spices too.
10 organic small-medium potatoes
1/3 cup organic peas, defrosted
1 cup borlotti beans, cooked
1/4 onion, sliced
1 TBSP tomato paste
2 TSPN curry powder
1 TSPN crushed garlic
Coconut mint raita
1/2 cup of coconut yoghurt- I used this brand as always
2 TBSP fresh mint, chopped finely
Pinch of salt
Juice of half a lime
- In a large pan, boil the potatoes until tender. Cut them in half and scoop out the flesh, leaving half a centimetre of the potato flesh. Reserve the potato flesh in a large bowl.
- Add the peas, onion, garlic, curry powder, tomato paste and borlotti beans to the potato flesh. Mix well.
3. Preheat the oven to 190C. Carefully add spoonfuls of the potato mix into the potato shells.
4. Bake the potato shells for 15 minutes. Meanwhile, combine the ingredients to make the coconut mint raita.
5. Serve as desired!
As usual, I hope you enjoy this recipe!
❀ The borlotti beans can be substituted with chickpeas or other types of beans.
“Be yourself; everyone else is already taken.”– Oscar Wilde.